I get raves for mine each year, I make a Lemon sourdough F.A.C, blueberry,and my banana nut version that has cherry vanilla granola & raisins.

I had a 'pot' of Sour Dough for several years. My first 'cup' of starter came from a friend i.e. Friendship Dough. It made wonderful baked goods, especially the Biscuits, to die for!
Grace Kearney asked on Dec. 19 about the yeast content. The yeastiness is caused through the firmentation process which occurs over the 'Ten Day Fermentation Process' of stirring & feeding the starter. Folks, you should be aware that like a good friendship grows, so does 'Friendship Dough.' It is constantly increasing in volume. Plan on using it frequently yourself. And keep washed margarine containers on hand for sharing it with your friends - 1 cup at a time.
Along with the Feeding Instructions,and a few of the recipes for the delicous baked goods your friend will be able to create. If you like to bake, you will enjoy using the Friendship Dough.

I received my first starter about 10 years ago and have saved 2 cups in the fridge for a year each year since. Each christmas I add two cups of sugar and peaches, sugar and pineapple, sugar and cherries at 2 week intervals and bake the cake 2 weeks after the addition of the cherries. Makes a wonderful fruitcake

Grace Kearney, there is no yeast because it IS like a true sourdough starter which collects wild yeast from the environment...the reason it is left sitting out for so many days. :) True sourdough will never have "yeast" in the list of ingredients.

This is a wonderful cake. It doesn't mention however that you take 1/3 of the final batch and save it for the next cake, as a starter, take 1/3 and give it to a friend as a starter (hence the name Friendship cake) and just bake the last 1/3. I add sliced canned peaches to mine and it's heavenly. Thanks for having this online. Been wanting one forever. We called it a Herman cake...no idea why, and JUST found out it was called something else.

Additional recipe info:
To the remaining batter in the bowl add:

1/2 c. milk
2 c. flour
1 c. cooking oil
1 c. sugar
1 tsp. Vanilla
3 lg. Eggs
1 1/2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 lg box instant vanilla pudding
2 tsp. Cinnamon

In a separate bowl mix 1 tsp. Cinnamon and 3 tablespoons sugar. Sprinkle into 2 well greased loaf pans before pouring in the batter. Bake at 350°F for 45 minutes to 1 hour or until done. If you wish you can add raisins, nuts, or chocolate chips to the batter. Chopped pecans and extra cinnamon & sugar can be sprinkled on the top. (Try baking as muffins with a teaspoon of jam or cinnamon/sugar on top - adjust baking time appropriately)

Important Preparation Tips

If using self rising flour omit salt and soda
DO NOT use metal spoon or bowl
DO NOT refrigerate
It is normal for the batter to thicken, bubble and ferment

On day 10 you will have about 5 cups of starter. If you take out 1/2 c. to freeze for yourself, you can divide the remainder in 2 equal portions to use in the recipe. You can freeze both for later use or use one and freeze the other. These 2 are READY TO USE in the recipe.

If you have begun with a new start, you will have a bit more than this on day 10. You can still follow the above divisions or take out a couple of additional starts to freeze or give away.

Here is my recipe: "30 Day or Friendship cake".

Looking to pass on to your friends? At day 10 having added the flour, sugar and milk, divide into 4, approx 260grms each portion. Make your cake by adding the additional ingredients. Pass on the other 3 to your friends with a copy of this recipe and instructions. Happy baking, happy friends.

I am responding to Sandi C in North Carolina, concerning the fruit added to the starter above. You may also use the yeast starter method, as it is faster. You only add 1 cup of starter to 1 cup of peaches (drained), 1 cup sugar. Let stand for 2 weeks, then add 1 cup pineapple (drained), 1 cup sugar.. Mix well; let stand for 2 more weeks and add 2 (6 oz.) jars of maraschino cherries and 1 cup of sugar. Let mixture stand for 2 weeks. Stir daily. Use only glass bowl to prepare in. Drain fruit well and divide the juice into 3 parts, Keep one and share 2 with friends. (dispose of fruit)

Cake recipe:

Preheat oven to 325°F.

2 cups chopped pecans
1 cup coconut
1 cup chopped dates
3 1/2 cups flour
2 cups sugar
3 beaten eggs
1 cup of oil
1 teaspoon baking soda
salt
cinnamon
vanilla

Mix eggs, sugar, oil and add flavoring. Put part of the flour over nuts, dates and coconut. Add rest of the flour to sugar mixture. Add salt, baking soda, cinnamon, mix well. Add fruit, nuts, coconut and dates. Mix well. Dough will be stiff.

Bake in a greased and floured Bundt pan @ 325°F for 1 hr and 25 to 30 minutes.

This recipe came from a Amish friend.

Thank you. How do you save for the next cake you want to make or want to give to someone else? I made these cakes twice before and absolutely loved them and shared them with friends who also enjoyed this process. I would like to make one and then save dough or give dough to another person. Thanks again!!

I remember getting a "start" for a Amish fiendship cake years ago. It required adding canned fruit. I recently made the start like the one above only with yeast in it also. It is my 5th day and I wanted the fruit type recipe so I added a can of both peaches and pineapple. Does anyone know if this well be a problem or unsafe in any way?

I made this kind of of cake years ago also, someone gave me the starter and the recipe. But I cannot find the recipe but it had crushed pineapple in it but don't remember if there was peaches. If yours turns out, would you be so kind as to share the recipe with me. Thank You and Good Luck with it.

OMG!! I have been searching for this recipe EVERYWHERE but could not remember what it was called. THANQ, THANQ, THANQ!! U R AWESOME!!!

If this is a starter for sourdough bread, where is the yeast or why it does not call for it?
If this is the whole recipe, what do I do to make the bread? Can you please give the complete recipe for making sourdough bread? I love it!!

Friends are looking for this recipe. Thank you