Amish Sourdough
Starter and Recipes
1 (15 oz.) can pineapple chunks, drained
1 (15 oz.) can apricot halves, drained
1 (15 oz.) sliced peaches, drained
1 (10 oz.) can sliced peaches, drained
1 (10 oz.) jar maraschino cherries, drained
1 1/4 c. brandy
1 1/4 c. white sugar
In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy, and sugar. Stir gently for 3 weeks, stirring at least twice a week. Drain and reserve the liquid. This liquid is your starter for the 30-Day Friendship Cake.
30-Day CakeAmish Friendship Cake
Day 1. Pour (1) pint of "starter" into glass gallon jar. Add (1) 16 oz. can of sliced peaches and juice, of which you have cut each slice of peach into 4 pieces. Add 2 1/2 cups sugar and stir every day for 10 days. Cover jar with a saucer, and leave sitting on counter at room temperature.
Day 10. Add (1) 16 oz. can crushed pineapple and juice. Add 2 1/2 cups of sugar. Stir every day for 10 days. Color has changed and fruit will foam when stirred.
Day 20. Add (1) 16 oz. jar maraschino cherries, which have been cut in half. (Do not add juice.) Add 2 1/2 cups of sugar and stir every day for a final 10 days.
Day 30. Now you are ready to bake the cakes.
2 Boxes Duncan Hines Golden Yellow cake mix
2 boxes of vanilla instant pudding (small boxes)
8 eggs
1 1/2 c. Wesson Oil
1 1/2 c. walnuts, chopped
2 c. pecans, chopped
2 c. coconut, chopped
2 c. raisins or chopped dates
Divide the above ingredients in half for 1 cake. Take out fruit from glass jar and drain well. Measure 1 1/2 cups of fruit for each cake. With mixer, beat cake mix, pudding, eggs, and oil. Then by hand, fold in the fruit, nuts, and coconut. The batter will be very thick. Preheat oven to 325F and grease and flour your pans.
Bake for approximately 1 hour 10 minutes for a 12-cup bundt pan size, after that, bake additional time until the cake test done in the center.
***If you use a regualr size loaf pan, bake approximately 70 minutes, mini-loaf pan bake for approximately 50 minutes.
Remove from oven and set on rack to cool for about 45 minutes. Carefully remove from pans and return to cooling rack until completely cool. Wrap and store. If you see that the cake is not being eaten up in several days, continue to store wrapped in the fridge.
After you are finished baking your cakes, you will have plenty of the "starter" left over. Divide the starter into 1-pint plastic or glass containers and shareit with friends. It can be kept on the shelf safely for several weeks, or just place it in the freezer until your are ready to use it again.
If you don't want to make both cake mixes at the same time, place the 1 1/2 cups drained fruit in a freezer container and freeze until ready to use.
Day 5: add 1 cup each, sugar,flour, and milk and stir
Days 6,7,8,and 9: Stir batter each day.
Day 10: Add 1 cup each: sugar, flour, and milk. Stir well.
Save 1 cup to begin 10 day process again, use 2 cup for baking and share the remainder with friends.
NOTE: The starter can be refrigerated or frozen if you can't use it in the 10 days. Let it come to room temperature or defrost thoroughly and use as new starter beginning at day 1.
3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast
For later addition
1/2 cup canned sliced peaches with syrup
1/2 cup canned pineapple chunks with syrup
To Replenish Starter
DAY 1
1 1/2 cups starter liquid
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches with syrup
DAY 10
2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)
can pineapple chunks and 1 (16 ounce) can fruit cocktail
DAY 20
2 1/2 cups granulated sugar
2 (4 ounce) jars maraschino cherries, drained and halved
(You can use 1 jar of red and one jar of green for color,
or use 1 (10 ounce jar)
In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make the cake. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).
NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.
The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.
One 20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy
Combine all ingredients in a clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for three weeks, stirring at least twice a week.
Serve over ice cream or pound cake, use in recipes or feed as directed.
To keep the starter going, retain at least three cups at all times.
To feed and maintain: Stir mixture daily. Add one cup sugar and one cup of pineapple, peaches or cherries every two weeks, alternating fruits each time and stirring gently.
Brandy should not be required. Do not add fruit more often than once every two weeks. Do not delay adding fruit for more than one or two days past schedule.
Cover and let stand at room temperature at least three days before using. Fruit is fermented when it is translucent. To store, keep in warm place. Makes about nine cups.
Variation: Substitute canned fruit cocktail, mandarin oranges or pears.
To share: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion. Do this just before you would do a normal feeding. Feed each portion. Give one portion to a friend and keep one for yourself.
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Friendship Fruit Cake
1 box yellow, white or lemon cake mix
4-serving size box instant vanilla or lemon pudding mix
4 eggs
2/3 cup vegetable oil
1 to 2 cups drained Friendship Fruit
Optional: 1/2 to 1 cup raisins
Optional: 1/2 to 1 cup chopped walnuts
Optional: 1/2 to 1 cup shredded coconut
Optional: 1/4 to 1/2 cup of Friendship Fruit liquid
Optional Glaze: 1/2 cup sugar
1/4 cup water
1/4 cup orange juice, brandy or rum
1/2 cup margarine
Pour cake mix, pudding mix, eggs, and oil into large bowl. Stir with a spoon or beat with an electric mixer only until well mixed and smooth, then stir in drained fruit and any desired optional ingredients.
Pour into greased and floured tube or Bundt pan and bake at 350 degrees for about one hour or until a toothpick inserted in the center comes out clean.
Baking times vary greatly. They are affected by the starter, the fruit and additional ingredients. Baking time can increase by 30 minutes or more.
Cool 10 minutes in the pan on a wire rack. Turn cake out of pan and allow to cool to room temperature on rack. Slowly pour hot glaze over
the cooled cake. Makes 12 servings.
Glaze:
Combine sugar, water and orange juice in a saucepan. Add margarine
and bring to a boil, stirring until sugar is dissolved. Slowly pour
the hot syrup over the cooled cake.
Use only juice from the canned fruits:
1 (15 1/4 ounce) can pineapple chunks
1 (16 ounce) can sliced peaches
1 (17 ounce) can apricot halves
1 (10 ounce) jar maraschino cherries
1 1/4 cups granulated sugar
1 1/4 cups brandy
Pour the juices, sugar and brandy into a 1-gallon glass jar. Let stand at room temperature for 21 days. Cover loosley with aluminum foil, with a wooden spoon inserted through the foil to stir daily, Do not remove foil or spoon. DO NOT use a metal spoon.
ON DAY 22, PLACE THE FOLLOWING IN A 1 GALLON JAR:
1 1/2 cups starter syrup
2 1/2 cups granulated sugar
1 (20 ounce) can sliced peaches, cut up, including the juice
ON DAY 32, ADD TO THE JAR:
2 1/2 cups ganulated suger
2 cans (20 ounce each) pineapple chunks with the juice
Cover and stir daily for 10 days.
ON DAY 42, ADD TO THE JAR:
2 jars (10 ounce each) maraschino cherries halved, drained
(do not add the juice)
Cover and stir daily for 10 days.
ON DAY 52 YOU ARE READY TO BAKE CAKES.
When you drain the juice from the fruit, you will have enough fruit to bake three Bundt cakes. Save 1 1/2 cups of juice for your starter and the rest to three friends, along with this receipe.
FOR EACH CAKE:
1 (18.5 ounce) box of yellow cake mix
1 (5.1 ounce) box instant vanilla pudding
2/3 cup vegetable oil
1/3 of the drained fruit (above)
4 eggs
1 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
Place all ingredients for the cake in a large bowl and mix together. It will be thick. Stir until smooth. Pour into prepared Bundt pan.
Bake at 350 degrees F for 50 to 60 minutes. Let stand for 10 minutes after removing from the oven. Turn from pan onto plate.
