Ingredients
1 cup sourdough starter
1 teaspoon all-purpose flour
1 cup white sugar
2 tablespoons milk
2 cups self-rising flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
2/3 cup vegetable oil
2 eggs
1 cup raisins or dates
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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.
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Sourdough kit — starter jar, thermometer, scale, feeding guide
Artisan bread baking with natural fermentation
Marked glass jar — track sourdough starter rise, easy feeding
Dried sourdough culture — jumpstart your own levain
Systematic sourdough approach — starter management, shaping, scoring