Friendship Cake

“Friendship is unnecessary, like philosophy, like art... It has no survival value; rather it is one of those things that give value to survival. “  

- C.S. Lewis

I'd be willing to wager that, at one time or another, you've probably been the recipient of a ziplock bag containing an innocent looking, beige colored bit of "goop" and some rather extensive care instructions. If you followed the directions to the letter, you would keep the concoction alive and happy until the joyous day finally arrived for you to use part of it to bake a scrumptious cake and parcel out the rest of the goop to your friends. You know, spread the cheer of goop around and all that.

That's right, I'm talking about the ubiquitous "Friendship Bread" starter that gets passed out to friends, relatives and sometimes in desperation to total strangers. Those harmless looking little bags have a tendency to breed faster than a tankful of guppies and totally wear out their welcome. Why? Because according to the strict instructions, you can't *GASP* refrigerate it or *No! Heaven forbid!*....freeze it so you must bake it or get rid of it...right? I'm very happy to say "Nope!"

Thanks to a tip from a friend several years ago, I learned that you can indeed freeze one cup portions up to 12 months. She'd been doing it herself for years in order to have starter to make dozens of cakes each and every Christmas. Seriously? Woohoo! Freedom from those demanding little bags that must be squeezed daily and fed on a precise schedule until you are suddenly overrun with the little suckers.

About two months ago, my friends at the post office had a feverish and slightly glazed look in their eyes -well before the start of the holiday crush.  One gal practically jumped over the counter when she saw me come in, knowing me for someone who loves to bake and a sucker for friendship starter apparently. "Karen", she almost sobbed then began speaking very rapidly, "You'd like some starter, right? You have friends who'd like some, right? We've got so many bags back in the break room and we are all tired of squeezing them and keeping up with what day it is in order to feed them. Please, please take some. How many bags do you want? Wait right here. I'll go get them. You'll wait won't you? Be right back!" Poor thing, of course I took some bags but she was skeptical when I explained you could freeze 'em.

I've been freezing this starter successfully for over twelve years without a problem and so can you. It's simple, when you get to baking day on Day 10 of the cake instructions, just pour 1 cup portions into a freezer container (ziplock bags or my favorite, Gladlock) and freeze.

Ready to bake a cake or grow another batch? Thaw a one cup portion out on the counter. Once completely thawed, add a tablespoon of sugar, stir and use to bake a cake. Or if you want to grow more starter, count it as Day 1 then follow directions as usual.

Don't have any Amish friends to beg a bit of starter from? No problem, you can grow your own (see the recipe at the end of this post). Skeptical? Have questions? Feel free to email me.  =)

Amish Cinnamon Friendship Cake 

Day 1:     You receive the fermented batter. Transfer to a gallon sized zip-lock bag or large glass container with a loose fitting lid. Do nothing to the batter today.

Days 2-5: Squeeze the bag several times to expel excess air or stir batter with a wood or plastic spoon. (Not metal).

Day 6:           Add 1 Cup each of All-Purpose Flour, Sugar & Milk. Stir well.

Days 7-9: Squeeze the bag several times to expel excess air or stir batter with a wood or plastic spoon. (Not metal).

Day 10:         Pour all of the batter into a large Non-Metallic bowl and add 1 Cup each of All-Purpose Flour, Sugar & Milk. Mix well with a wood or plastic spoon. You should have approximately 5 Cups of starter now. Take 4 Gallon size zip-lock bags; pour 1 cup of starter into each and give away to your friends with a copy of the instructions. (Or freeze up to one year. When ready to use, thaw at room temperature. Once completely thawed, add 1 tablespoon of sugar, stir and use to bake a cake. Or, if you want to grow more starter, count as Day 1 then proceed as instructions direct).

*Don’t forget to keep one bag to bake your own cake, grow more starter right away or freeze!

To the remaining cup of batter add:

1 cup Oil (or ½ oil and ½ Applesauce)

½ cup Sugar

1 teaspoonful Vanilla 

3 Eggs 

½ cup Milk

2 cups All-Purpose Flour

 1½ teaspoonfuls Baking Powder

½ teaspoonful Salt

½ teaspoonful Baking Soda

1 teaspoonful of Cinnamon

2 Regular Sized Boxes of Instant Butterscotch  or Vanilla Pudding (has to be instant).

Preheat oven to 325 degrees. Grease pans; set aside. In a large, non-metal bowl mix all of the ingredients 
thoroughly with a non-metal spoon. Pour into prepared pan (bundt, tube, 2 Loaf or 6 Mini-Loaf). Bake for 45 minutes 
or until a toothpick inserted in the center comes out clean. Adjust time for smaller loaf pans.

Variations: Add 1 Cup of Raisins, Nuts, Fruit, Chocolate or flavored chips etc. Try fruit juice substituted for the milk 
(i.e. Orange Juice). This works fine if using Vanilla Pudding but be careful what you add if using the Butterscotch!

Make Your Own Starter for Amish Friendship Bread

Culture:

2 cups unbleached, all-purpose flour

2 cups warm water

1 pkg active dry yeast

To “Feed” starter on Days 5 and 9:

2 cups milk

2 cups unbleached, all-purpose flour

2 cups sugar

Day 1:

In a non-metal bowl, mix the three culture ingredients above. Leave uncovered at room temperature.

Days 2, 3 and 4:

Stir the mixture well with a non-metal spoon. (Don’t add anything, only stir it)! Leave uncovered at room temperature.

Day 5:

Stir well then “feed” the starter by adding 2 cups milk, 2 cups unbleached, all-purpose flour and 2 cups sugar. Stir again until well incorporated. Continue to leave uncovered at room temperature.

Days 6, 7 and 8:

Stir the mixture well with a non-metal spoon. (Don’t add anything, only stir it)! Leave uncovered at room temperature.

Day 9:

Stir well then “feed” the starter by adding 2 cups milk, 2 cups unbleached, all-purpose flour and 2 cups sugar. Stir again until well incorporated. Continue to leave uncovered at room temperature.

Days 10 & 11:

Stir the mixture well with a non-metal spoon. (Don’t add anything, only stir it)! Leave uncovered at room temperature.

Day 12:

Stir well then ladle 1 cup of starter (approximately) into four, one gallon ziplock bags. Save at least one for yourself and give the others to your friends with the instructions included with the cake recipe (above).

Have fun and bake a little sweetness for someone you love today!