Friendship Cake Starter Mixture

  • 1 1/3 teaspoons dried yeast
  • 140g/5oz plain flour
  • 8 fl. oz water


Mix together all the ingredients, and cover the mixture. Leave it in a warm place and stir it daily for three days. After this time, the mixture should be frothy and have a distinctive sour, fermented smell. Cake Take the starter mixture, and proceed as follows:

DAY 1 - Add 140g/5oz plain flour, 8 fl oz. milk, and 85g/3oz of sugar. Mix well, cover and refrigerate.

DAY 2,3 & 4 - Stir and return to fridge.

DAY 5 - Repeat day 1, transferring the mixture to a larger bowl.

DAY 6,7,8 & 9 - Stir and return to fridge.

DAY 10 - Divide into 4 equal parts (approx. 250ml per part). Take one part of the base and add: 220g/8oz. plain flour 220g/8oz. sugar 2 tsp. baking powder 1/2 tsp. bicarbonate of soda 1/2 tsp. salt 1 tsp. ground cinnamon 1 tsp. vanilla essence 2 medium eggs, beaten 8 fl.oz. vegetable oil.

Add one or more of the following in addition to the above:

  • chopped or pureed apple
  • mashed banana
  • raisins
  • walnuts
  • chocolate chips
  • coconut
  • apricots
  • chopped fresh peaches.

The amount is variable, but allow 3 pieces of fruit or 110g/4oz dried fruit, nuts etc. Pour the mixture into a deep 12in x 9in oblong or 9in round cake tin. Then mix together 55g/2oz brown sugar, 1 tsp. plain flour, 1 tsp. ground cinnamon and sprinkle this over the cake. Bake in a pre-heated oven 375F/ 190C/gas mark 5 for approx. 40 - 60 mins. Cool and store in an airtight tin.

The other 3 parts of the base mix can be used separately as new starters, and passed on to friends.

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