Lively Compost Cake
Mrs. Michael J. Lively
1 cflour, sifted
1 cmilk see starter directions below
2 cflour, sifted
2 tspbaking soda
1/2 capple sauce
1/2 cbrown sugar, firmly packed
How to Make Lively Compost Cake
Mix dry ingredients well, pour milk in a mixing bowl, add dry ingredients, while stirring with a spatula, [Don’t use Metal utensils, bowls or containers] i’ve found that this does the best job of de’lumping the starter. Cover and leave on counter and stir every day, feed on day 5 and use on day 10. Your starter is officially started =)
- Do not refrigerate. Do not use mixer. [It will, however, keep in a cool place without anything being added to it for several weeks if it’s kept tightly covered]. You may also freeze and allow to thaw at room temperature for at least 3 hours.
- Day 1:
To starter mix, add 1 cup of sugar, flour, and milk. Mix well and cover with plastic wrap. [i have stoneware crocks w/lids.]
- Days 2. 3. 4:
Stir well daily with a wooden or plastic spoon Do Not use metal.
- Day 5:
Add 1 cup of sugar, flour, and milk. Again mix dry ingredients and pour into milk while mixing. Mix separately, again a spatula works best, add to starter, Mix well. Recover.
- Days 6, 7, 8, 9:
Stir. [i stir morning and evening other wise it might over flow the container]
- Day 10:
Take out 3 cups. Give 1 cup to each of 2 friends. Save 1 cup to start another batch.
- Cake Directions:
Mix all dry ingredients well by hand. Make a well. Add 1/2 cup nuts [i omit], 1/2 cup raisins, 1/2 cup shredded coconut [i toast]. To the well, add the starter left after you remove 3 cups [1 1/2-2 c], and one 20 oz. can crushed, drained pineapple [reserve juice for variation recipe]. Mix well. Pour in a parchment paper lined, oil sprayed, prepared 9"x13" pan. Thick batter seems to produce a moist, high cake that disappears =)
- Streusel Topping:
Mix ingredients w/pastry cutter or 2 butter knives. Sprinkle on top of batter. Bake at 350 for 40 minutes.
- 2. Include crushed pineapple juice and 2 c grated carrots 1/2 tsp ginger, 2 tsp nutmeg, 1/4 tsp cloves to basic recipe.
- 3. Substitute 2 c finely diced rhubarb and enough of any type of fruit juice or milk to make thick batter. [i don’t add liquid to the batter i like it thick, it seems to bake higher and moister]
- 4. Mix 1/4 c dry cocoa to dry ingredients Add wet ingredients to make a thick batter [omit spices, raisins, and streusel i added 1/3 c caramel syrup, 1 c toasted coconut to the batter and sprinkled 1 c of toasted coconut Top with 1 c [6 oz.] dark chocolate chips. etc.]. and squirted approx. an 1/8 c of caramel syrup on top.