From one kitchen to another: sharing starter for a fruit-filled friendship cake

RECIPE FINDER

November 18, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

Those who make the Friendship Cake are exceptionally friendly. When Helen Blakey of Baltimore and Sharon Cramer of Perry Hall, requested a recipe for a friendship cake, particularly the starter, there were many responses.

Many who wrote, such as Ida Carlon of Cockeysville and Linda Henderson of Fort Meade offered to share their starters, their cakes and their notes on the subject.

Mrs. Henderson wrote that her starter was well traveled. "It has gone from Canada to Florida to Germany to France and is now at Fort Meade."

Chef Syglowski of the Baltimore International Culinary College, who tests our recipes, chose a 10-day cake starter of flour, sugar and milk as well as the 30-day fruit starter.

Although most of the responses were similar, Cora Elizabeth Manning of Baltimore sent in the chef's choice for the 10-day starter and cake.

Friendship cake starter

Day 1: Put 1 cup flour, 1 cup sugar and 1 cup of milk in mixing bowl, stir and cover with foil. Keep in a cool place but do not refrigerate.

Days 2, 3 and 4: Stir mixture and cover again.

Day 5: Add another cup each flour, sugar and milk. Stir and cover.

Days 6, 7, 8 and 9: Stir and cover.

Day 10: Stir and remove 3 cups putting 1 cup in each of three containers. Give a container to three friends who can use this as their beginner starting the above at Day 2.

Friendship cake

1 cup sugar

2 cups flour

3 eggs

2 teaspoons vanilla

1 1/2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoons baking soda

2/3 cup Crisco oil

topping (see recipe below)

Stir these ingredients into remaining starter batter, mixing by hand. Add 1/2 cup nuts, raisins, apples or 1/2 cup applesauce, drained crushed pineapple or blueberries, or any combination of these, but don't exceed 1 cup total.

Topping

1/2 cup soft butter

1 cup brown sugar

1 tablespoon flour

1 teaspoon cinnamon

Stir ingredients together, making a paste. Spread on cake batter before baking.

Bake at 350-degrees in a greased and floured pound cake pan for 45 minutes to 1 hour.

The recipes of Mrs. William Baker of North East and of Michelle Buza of Rosedale were very similar to the one above, however they added approximately 3 cups of combinations of nuts, raisins, apples and such including 1 cup of chocolate chips.

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For the friendship fruitcake and starter, the chef chose the recipe of Shirley Marner of Baltimore who teaches Spanish at Western High School and who received the starter from David Morgan, the German and French teacher there.

Ms. Marner's fruit starter

2 1/2 cups sugar

1 29-ounce can of sliced peaches in heavy syrup cut into bite size

pieces

2 cups sugar

1 20-ounce can of crushed pineapple in heavy syrup

2 cups sugar

2 10-ounce jars of Maraschino cherries

Put 2 1/2 cups sugar and peaches in a large, glass or plastic, container and stir this mixture every day for 10 days with a wooden or plastic spoon but not one of metal. If a friend has given you a half or full cup of starter then add it to the above mixture otherwise this serves as your own starter.

Day 10: Add 2 cups sugar and pineapple. Stir occasionally.

Day 20: Add 2 cups sugar and cherries. (Ms. Marner adds the cherry juice, the chef preferred to leave it out).

Continue to stir the mixture occasionally for 10 more days.

Day 31: Divide the fruit into three parts to make three cakes. Also divide the liquid, which is the cake starter, to share with friends. It should yield from about 1/2 to 1 cup for five friends. The starter should be used to begin another batch within 3 to 5 days. The fruit can be frozen.

One variation in some recipes received, was to add 1/2 to 1 cup brandy to the starter.

Friendship fruitcake 1 box Duncan Hines Butter Cake mix, golden or yellow (without pudding)

1 3 1/2 -ounce package vanilla instant pudding mix

2/3 cup of oil

1 cup coconut

4 eggs

1 cup pecans or walnuts

1/3 of the starter fruit

Bake in a Bundt or tube pan at 300 degrees for one hour or until a

toothpick comes out clean. Many recipes called for greasing the pan, but Ms. Marner doesn't.

Let cool for five minutes then turn onto plate to cool.

"The cake freezes very well but in my family it never makes it to the freezer," Ms. Marner noted.

*

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

*

If you are looking for a recipe or can answer a request for a long-gone

recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests

* Helen Nummey of Towson wants a recipe she made in the late 1920s. "It was called Lemon Ice Box Cake

and was made with lady fingers and extra things," she wrote.

* Edward W. Backert of Fallston wants a recipe for Smearcase cake which "I used to buy from the Vilma Bakery on Belair road back in the '40s. It had a rich filling of some kind of cheese," he wrote.

* Marina Gavrelis, no address, wrote "as former Bostonians, we miss New England fried clams. Is it possible to get a recipe."

* S. Machin of Sykesville, wants a chicken pot pie recipe which, she says "has the crust spooned on which is very rich."

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