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1
1 c. each of your choice of the following, using as many additions as you wish: Raisins, chocolate or possibly butterscotch chips, coconut, apples, nuts, bananas and dry fruits
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2
To make starter: In a large ceramic or possibly plastic bowl (don't use metal) dissolve yeast in water.
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3
Add in flour, beat with a wooden spoon till well mixed.
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4
Cover bowl loosely with plastic wrap or possibly foil and leave at room temperature for 48 hrs.
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5
This will give you 3 servings of starter.
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6
Use one serving to make a cake now, keep a serving to use later, and give the remaining serving to a friend with a copy of this recipe.
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7
Day 1: Pour your serving of starter into a large bowl and cover with a loose lid, plastic wrap or possibly foil.
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8
Days 2, 3, 4: Stir once a day, keeping mix at room temperature.
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9
Day 5: Add in 1 c. lowfat milk, 1 c. flour and 1 c. sugar.
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10
Stir with a wooden spoon or possibly electric mixer.
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11
Days 6, 7, 8, 9: Stir once a day, keeping mix at room temperature.
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12
Day 10: Add in remaining lowfat milk, flour and sugar.
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13
Stir and remove 3 c. of the starter.
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14
Keep 1 c. for yourself to use later and give the remaining 2 c. to friends with this recipe.
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15
The starter which is left in your bowl will be used to make a cake now or possibly, if you can't bake immediately, the remaining mix can be stored at room temperature and stirred daily till it can be used.
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16
This mix can be held for 3 or possibly 4 days.
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17
(May also be frzn.)
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18
To make cake: Preheat oven to 350 degrees.
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19
Combine starter with remaining cake ingredients and the additions you want to use.
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20
Stir with a wooden spoon.
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21
This batter will be very thick.
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22
Pour batter into a greased Bundt pan or possibly 2 large bread pans.
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23
Or possibly fill 1 bread pan and use remaining batter to fill about 12 muffin c.. For Bundt pan, bake 45 to 50 min.
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24
For bread pans and muffins bake about 30 min or possibly till they test done.
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25
Serve hot or possibly cold and frost with your choice of frosting.
