Hi.. around the Holidays I used to make a starter that I think was called Friendship cake.. I can't remember the basics to the receipe but about once a week for several weeks you would add a can of like peaches, fruit cocktail, etc.. then after about a month of working you make something like a fruit cake for this.. It was so wonderful but I lost/misplaced the receipe during my travels.. Can anyone help me find this again.. You also would give say a cup of this to your Friends along with the receipe and it would keep on working.. Thanks for your help..

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I had this recipe but I can't find it now. I found it on the internet by looking for Friendship cake. There are several recipes and starters so you can pick the one you want.
It is at this site...I hope this helps.
Elaine

http://allrecipes.com/Recipe/Thirty-Day-Friendship-Cake/Detail.aspx
This is the recipe I have and have used for years:

HERMAN COFFEE CAKE - FRIENDSHIP BREAD

STARTER:

1 pkg. active dry yeast
2 c. lukewarm water (110-115 degrees)
2 c. flour

STEP 2:

2 c. milk, divided
2 c. flour, divided
2 c. sugar, divided

CAKE:

Starter (from above)
2/3 c. oil
3 eggs
2 c. flour
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/2 tsp. cinnamon
1 1/2 tsp. baking powder
2 tsp. baking soda

1 c. each of your choice of the following, using as many additions as
you wish: Raisins, chocolate or butterscotch chips, coconut, apples,
nuts, bananas and dried fruits
To make starter: In a large ceramic or plastic bowl (do not use
metal) dissolve yeast in water. Add flour, beat with a wooden spoon
until well mixed. Cover bowl loosely with plastic wrap or foil and
leave at room temperature for 48 hours.

This will give you 3 servings of starter. Use one serving to make a
cake now, keep a serving to use later, and give the remaining serving
to a friend with a copy of this recipe.

Day 1: Pour your serving of starter into a large bowl and cover with
a loose lid, plastic wrap or foil.

Days 2, 3, 4: Stir once a day, keeping mixture at room temperature.

Day 5: Add 1 cup milk, 1 cup flour and 1 cup sugar. Stir with a
wooden spoon or electric mixer.

Days 6, 7, 8, 9: Stir once a day, keeping mixture at room temperature.

Day 10: Add remaining milk, flour and sugar. Stir and remove 3 cups
of the starter. Keep 1 cup for yourself to use later and give the
remaining 2 cups to friends with this recipe.

The starter that is left in your bowl will be used to make a cake now
or, if you cannot bake immediately, the remaining mixture can be
stored at room temperature and stirred daily until it can be used.
This mixture can be held for 3 or 4 days. (May also be frozen.)

To make cake: Preheat oven to 350 degrees. Combine starter with
remaining cake ingredients and the additions you want to use. Stir
with a wooden spoon. This batter will be very thick. Pour batter into
a greased Bundt pan or 2 large bread pans. Or fill 1 bread pan and
use remaining batter to fill about 12 muffin cups. For Bundt pan,
bake 45 to 50 minutes. For bread pans and muffins bake about 30
minutes or until they test done. Serve warm or cool and frost with
your choice of frosting.


OPTIONAL: TOPPING BEFORE BAKING:

1/2 c. melted butter
1/2 c. brown sugar
1 tbsp. flour
1 tbsp. cinnamon

Mix together and pour over the top of cake. Use a fork and swirl
through the batter. Bake 350 for 35-45 minutes.

GLAZE AFTER BAKING:

1/4 c. butter
1/4 c. brown sugar
1/8 c. milk

Mix up and boil 3-4 minutes. Gently spoon evenly over the hot cake,
right out of oven.
My Mother-in-law used to make this. Thanks Lamkin

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