"Keep it Going" German Friendship Cake

From: Chef At Sea

On Jan 27, 2005

I am so glad to have found this recipe again! It is also awesome with stewed apples instead of the pineapple. I have also made it with grated carrot! Excellent as muffins;in a fluted ring pan or as a loaf. So versatile!

From: Bonita Hester

On May 18, 2002

I haven't tried your particular recipe yet but remember many years ago a friend gave me a cup of starter that sounds similar to this. According to her, the starter was from a batch that was many years old and had come a long way. I never checked the validity of this but had no reason to doubt her word. My job with my portion was to "feed" it a cup of flour and a cup of milk (or water--can't remember) every week. As I needed it for biscuits or whatever, I took the amount out I needed. The important thing was never to forget to feed it or it would die. Sadly I don't have the starter now as I must have slipped up years ago! At any rate, it was super and made great biscuits, quick breads, pancakes, etc.

From: Steve Moyer

On Nov 7, 2003

This is a moist, delicious cake. The hardest part of the recipe is waiting the ten days.

From: Ann Anderson

On Apr 28, 2003

I had a 'mixture' for over 8 years which made 3 cakes every 10 days - it was a very similar recipe and process. Apples were the suggested fruit but I have used just about every fruit there is - banana, pineapple and apple being the most successful. Over the years I exhausted my friends and contacts who wanted to have a 'share' and used to make the cakes and freeze them. The wonderful thing about this mixture was that you could leave it/forget it/ignore it for days but it would soon come back to life with the addition of milk, flour and sugar. I had to finish with my 'old mixture' when we emigrated to New Zealand but I will be starting another one soon !