When my mother-in-law Jean arrived on my doorstep the other day with a dubious pot of gloop proclaiming it to be a friendship cake, my first thoughts were, ‘Well if that’s friendship cake, I pity your enemies!’
However, after a lot of persuasion I was curious to give this ‘tasty’ cake a try and you know what? It’s delicious.
It’s the sourdough cake you mix, make, share and bake for friends – to create a mouth-watering Friendship Cake! From there it has swept through the office like hot cakes at a WI convention – with scrumptious results.
You can add whatever you want to the mix, apples cinnamon, raisins – or even chocolate.
It’s great fun for children, too, and an ideal way to get them interested in baking. So grab your pinny and get baking with us… and don’t forget to pass it on.
The recipe below will make enough mix for four starters, three of which you can give away, freeze or bake more cakes with.
Starter Mix Ingredients
• 5oz plain flour
• 8oz caster sugar
• Half a pint of warm milk
• 2 fl oz lukewarm water
• 1 packet of active dry yeast
Dissolve the yeast in warm water for 10 minutes then stir. Add the flour and sugar then mix thoroughly. Slowly stir in the warm milk. Cover the bowl with a clean cloth. Leave in a cool, dry place for 24 hours. Now begin at day one of the 10 day cycle, as per the friendship cake instructions. Your Friendship Cake will sit on your worktop for 10 days without a lid. You CANNOT put it in the fridge or it will die. If it stops bubbling – it is dead.
Day 1: Put your mixture in a large mixing bowl and cover loosely with a tea towel
Day 2 & 3: Stir well
Day 4: Your cake is hungry. Add 1 cup each of plain flour, sugar and milk. Stir well.
Day 5, 6, 7 & 8: Stir well
Day 9: Hungry again. Add the same as day 4 and stir well. Divide into 4 equal portions and give away to friends with a copy of these instructions. Keep the 4th one.
Day 10: Your cake is very hungry. Stir well and add the following:
• 1 cup sugar
• half tsp (teaspoon) salt
• 2 cups plain flour
• 2/3 (two thirds) cup of cooking oil
• 2 eggs
• 2 tsp vanilla essence
• 2 cooking apples cut into chunks
• 1 cup blueberries and 1 cup of cranberries
• 2 heaped tsp cinnamon
• 2 heaped tsp baking powder
Mix everything together and put into a large greased baking tin. Sprinkle with a quarter of a cup of brown sugar and a quarter of a cup of melted butter. Bake for 45 minutes at 170-180C. When cold, cut into finger pieces. Cake freezes well and is also delicious warm with cream or ice-cream.