Herman Friendship Cake Recipes

HERMAN COFFEE CAKE STARTER AND BREAD

Steps:

• STARTER: Stir Ingredients together, mixing well, in a gallon container.
• Cover tightly and refrigerate.
• Feed Herman the same 3 Starter ingredients (above) every 5 days for a total of 4 times (20 days).
• Stir Herman daily.
• When you are ready to bake a Herman Cake, you should have about eight cups of starter.
• Bake Herman cake (recipe below) on the 25th day from the first feeding.
• ***Keep your own starter growing, use some to bake a Herman Cake, and give some to friends.
• ***SHARING YOUR STARTER: If someone gives you a cup of Herman Starter, you must feed it for 10 days before you bake with it.
• Day 1: Feed Starter with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
• Stir, cover and refrigerate.
• Day 2-4: Stir.
• Leave in refrigerator.
• Day 5: Feed Starter again with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
• Stir, cover and refrigerate.
• Day 6-9: Stir.
• Leave in refrigerator.
• ***Herman should now be about 4 cups: use 2 cups to bake, give 1 cup to friend, and keep 1 cup to grow more Starter.
• ***Day 10: MAKE HERMAN CAKE AS FOLLOWS: Mix all Herman Cake ingredients together, along with 2 cups of Herman Starter, and pour into a greased/floured bundt pan.
• Sprinkle top with Topping mixture.
• Bake 350 degrees for 40-45 minutes.
• Or use a 15x19-2" pan and bake 325 degrees for 30-35 minutes.
• TOPPING MIXTURE: Mix together all Topping ingredients and sprinkle over cake BEFORE baking.
• GLAZE: Mix all Glaze ingredients together and cook for 5 minutes.
• Pour over top of hot baked Herman Cake.

"KEEP IT GOING" GERMAN FRIENDSHIP CAKE

Steps:

• Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
• (If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the"First Day" ingredients.
• Cover and refrigerate.
• Stir once a day for 5 days.
• On the 5th day, place in a larger bowl and add the"Fifth Day" ingredients.
• Cover and refrigerate.
• Stir once a day for 5 more days.
• Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
• (They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.
• Combine all of the"Tenth Day" ingredients with the remaining mixture.
• Pour into a greased and floured 9 x 13" pan.
• Combine topping ingredients and sprinkle on top.
• Bake for 40- 50 minutes.

MOIST HERMAN COFFEE CAKE

Steps:

• To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water, 1/4 ounce yeast in a bowl, cover and let stand over night (cover should be loose). Refrigerate and stir daily. On fifth day feed Herman one cup flour, 1 cup milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed as on fifth day.
• Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.
• Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, honey (optional). Stir until combined. Pour into prepared pans. Top with sugar-nut topping.
• Dot with 1/2 cup butter or margarine and bake at 350 degrees F (175 degrees C) for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.
• To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
• To Make Glaze: Combine 1 cup sifted confectioners' sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.