Kitchen Krafts:

Ten-Day Friendship Cake

By Diane M. Getson

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    • Day 1 Begin by putting one cup each of flour, sugar, and milk into medium-size bowl. Stir with wire whisk or spoon for a minute or two until batter is smooth. Cover with plastic wrap and leave on kitchen counter.

    • Days 2–4 Simply stir each day as you did on day one. Mixture will rise higher and higher each day as the ingredients ferment.

    • Day 5 Stir in one cup each of milk, sugar, and flour.

    • Days 6–9 Continue stirring mixture each day.

    • Day 10 This is the best part! After stirring in another cup each of flour, sugar, and milk, take out three cups of batter. Give batter to a friend, along with a copy of the recipe. Now your friend has the Day-1 start of his or her own friendship cake.

    To remaining batter add:

    2/3 cup oil

    1 cup sugar

    3 beaten eggs

    1 cup flour

    1 1/2 teaspoons baking soda

    2 teaspoons baking powder

    1 teaspoon cinnamon

    1 teaspoon salt (optional)

    1/4 teaspoon nutmeg

    1 teaspoon vanilla.

    1 cup any combination of following ingredients: chopped nuts; coconut; raisins; chopped apricots; chopped, peeled apples.

    Stir in all but final ingredient until smooth, then fold in last cupful of nuts/fruit. (Note: If you use apricots or raisins, first dust them lightly with flour to help them mix in better.)

    Pour batter into greased and floured Bundt or tube pan, and bake at 350° F (175° C) for 50–55 minutes.

    When done, turn cake out onto plate.

    Illustrated by Pat Hoggan