Friendship Sauce Upside Down Cake Recipe

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Friendship Sauce Upside Down Cake Recipe

Friendship Starter
3/4 cup
3/4 cup
6
1 1/2 cups
1 pkg.

Canned peaches in heavy syrup, drained
Canned pineapple, drained
Maraschino cherries, halved
Granulated sugar
Instant yeast

Combine ingredients and place in a glass jar with a loose cover. Stir several times the first day, then stir once a day. Do not refrigerate.

At the end of two weeks, the starter has fermented enough to make sauce.

Sauce can be spooned over angel food or pound cake, ice cream, cheese cake, pancakes, ham slices or cottage cheese.

Friendship Sauce
1 cup
1/2 cup
1 cup
1/2 cup
6

Fermented fruit
Canned peaches, drained
Granulated Sugar
Canned pineapple tidbits, or crushed, drained
Maraschino Cherries, halved

Combine all ingredients in a glass jar with a loose cover; stir well. Set in a fairly warm place. Continue to stir once a day. Sauce can be served after one week.

Fruit and sugar can be repeated every 2 weeks.

Share 1 cup portions with a friend along with directions for replenishing the fruit.

Friendship Sauce Upside-Down Cake
1/4 cup
1/3 cup
1 cup
1/3 cup
1 1/4 cups
3/4 cup
1 tsp
1 tsp
1/2 tsp
1/2 tsp
1/2 cup
1/4 cup
2

Butter or margarine
Packed brown sugar
Drained Fruit sauce
Chopped nuts
All-purpose flour
Granulated sugar
Baking powder
Cinnamon
Salt
nutmeg
Fruit syrup
Oil
Eggs

Oven Temp ~ 350° Baking Time ~ 40 -45 Min.
Pan Type ~ 8-inch square pan

Melt butter in 8-inch square pan. Add brown sugar, fruit sauce and nuts; mix well. Set aside.

In medium mixing bowl, combine remaining ingredients; mix well. Pour batter over fruit-sugar-butter mixture in pan. Bake until golden brown. Cool 5 minutes; loosen edges with knife and invert onto serving plate.

Serve warm with whipped cream or ice cream, if desired.

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Cake Recipe Tips

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Glossary Terms

American Dream Cake

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Healthy Homemade Cake Recipe Tips

When baking with butter:
Room-temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter: Cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When mixing cake batter:
You cannot overbeat the eggs, sugar and butter, but you can overbeat the flour. If you do, gluten will form and you will be making a quick bread instead of a layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

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