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Sourdough Festivus Cake

How to make a sourdough fruitcake for the holidays

Genny Cooks Brandied Fruit

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How to start the 30 Day Friendship Cake

Come join me in making this 30 Day Friendship Cake. Get your canned fruit and get started. We will bake the cake on New Years Eve.

DO NOT REFRIGERATE FRUIT! LET SIT ON COUNTER IN KITCHEN. MAKE SURE LID IS NOT TIGHT.
Recipe:
1 large (gallon size) glass jar with loose fitting lid
Beginning with no starter
2 1/2 cups sugar
1 large can 20-28 oz of sliced peaches
Stir and continue to stir once everyday for 10 days.

On 10th day, add 2 1/2 cups of sugar
1 large can 20 oz of pineapple and the juice ( tidbit size or crushed)
stir once daily for the next 9 days

On 20th day, add 2 1/2 cups of sugar
1 or 2 cans of maraschino cherries and juice
stir on daily for the next 9 days

On the 30 day you are ready to bake the cake:

1/3 of fruit
1 box yellow cake mix
1/2 cup to 1 cup pecans
1 cup coconut
1 small box of instant vanilla pudding

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1700’s recipe for ELECTION CAKE

Find the accompanying blog post, with book photos and notes here:



In the 18th and 19th centuries, it was a common custom in the US to serve election cake. So I thought I’d share one today, in honor of Election Day coming up next week!

Most of the early election cake recipes I’ve found have a few things in common…

1. They’re BIG recipes. These call for ingredients by the pound, and they’re made into loaves…quite a lot of loaves. These are recipes for large groups of people, much like the old fashioned wedding cake recipes.

2. Nearly all call for raisins, and most also call for citron. This recipe includes both.

3. Election cake seems required to be a spice cake—I have yet to read a vintage election cake receipt that doesn’t call for spices, especially nutmeg.

This particular recipe I’m sharing today is from an 1880’s cookbook, but the book lists this recipe as being over 100 years old at the time, so that would make this a recipe from the 1780’s or earlier.

SHOW NOTES:

Here’s a link to the digitized text where you can read the recipe yourself:

((This is a different edition of the same cookbook, which went by the slightly different title: Buckeye cookery :
with hints on practical housekeeping. The recipe is the same, and is also found on the same page (70), and even includes the same typo as my edition.))

OVEN TEMP: 375 is what I would use for this one. This is a hotter oven than we’ve seen in the last couple of recipes.

When we read instructions to heat the oven as for baking bread, that’s about 375, or a little higher. Generally, from the vintage cookbooks I’ve worked from, I’ve found that bread was cooked at slightly lower temperatures that what we commonly use now with our perfectly even heat and commercial yeast.

UNITS OF MEASURE:
Welcome to the “Gill”! If you haven’t cooked from vintage books before, this one may be new to you. In American cooking, in the 1700 and 1800’s, this would have been 1/4 pint. You can use a half cup measure, or (perhaps more accurately) 4 ounces, per gill called for in the recipe.

YEAST:

For potato yeast, I like this recipe from Lydia Child’s The American Frugal Housewife, published in 1832. This is her receipt:

“Potatoes make very good yeast. Mash three large potatoes fine; pour a pint of boiling water over them; when almost cold, stir in two spoonfuls of flour, two of molasses, and a cup of good yeast. This yeast should be used while new.”

(For the starter yeast, you can use a sourdough starter like my recipe here:

OR, if you just want to MAKE the cake already, I’d suggest whipping up that potato starter with a packet of commercial yeast in place of the “cup of good yeast”. Let it really get going, and then make some Election Cake!

WHEW! What did I miss? Let me know if you have questions!

Does this recipe sound as delicious to you as it does to me? I think I have to make this one!