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Herman cake
figsfortea
Posts: 104
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A couple of weeks ago I was given a portion of sour dough (i think it's called Herman cake) to feed and stir for ten days, then divide into 4 giving 3 away and making the fourth into a cake by adding other ingredients, including spices, apple and raisins etc. I must admit I didn't fancy the end result at all til I took it out of the oven and had the most delicious moist cake i've eaten in years. I wonder how I could make one as good without all the 10 day stirring and feeding and has anyone else made one of these?
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They are called Herman cakes and I think they are supposedly from Amish origin.
I felt the same... Was quite wary then found it was utterly delicious.
I'm going to bake one cake with the traditional recipe and also try a pear and plum version.
Can't find anyone to pass it onto though. They've all got their own Hermans already!
I just cooked mine last week. Tasted lovely, very sweet but not too sweet.
Like yours Yorkigal, mine was in the oven for twice the time it stated on the recipe but was yummy once cooked (very sweet though!)