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Place yeast in a small bowl, add sugar and warm milk, plain flour, mix cover and stand in a warm place until the mixture turns frothy (takes around 15 minutes). Start making cake dough by sifting flour into a bowl, add pinch of salt.
INSTRUCTIONS. Add fruits, nuts and raisins, mix thoroughly. Pour into greased, floured tube pan and bake one hour. Let cool 15 minutes before removing from the pan. Makes 12-16 servings. Fermented Fruit Starter: Do not drain fruit. Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix.
Cinnamon sugar, pecans, and fresh and dried blueberries are rolled inside the dough for this yeasted coffee cake. The recipe comes from longtime Martha Stewart contributor Jason Schreiber, it’s adapted from his grandmother’s recipe and featured in his book Fruit Cake ($32.50, amazon.com ). Sponge: In a medium bowl, whisk together milk and yeast.
INSTRUCTIONS. On the 10th day, add pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit, reserve juice for the next batch. Makes enough fruit for 4 cakes. To make more starter, use 1-1/2 cups starter juice instead of yeast with peaches and sugar.
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