German friendship cake - recipe?

This cake is made using a cup of mix given by a friend and needs to ferment, it takes about three days to make. Have you got recipe. If no 1st cup ow do you start it? Last had some about 10 yrs agoGerman friendship cake - recipe?
I had some hanging around for a year and finally dumped it, but here is the simple recipe:


I cup Flour


1 Cup Milk


1 Cup Sugar.


The first time out, I add 陆 tsp. of granulated yeast, just to kick it off.


Stir batter every day. After 10 days, re-add all ingredients again. This stuff multiplies fast, but if you make a lot of cakes with it, its good to have on hand.


Let me say this: In the summer time, sitting on the counter as it should, it was bubbling and fermenting faster than I thought safe - thats why I threw it out.German friendship cake - recipe?
german friendship cake





Starter


1 cup flour


1 1/4 cups water


1/2 package dry yeast


First Day and Fifth Day


1 cup flour


1 cup milk


1 cup sugar


Tenth Day


2 eggs


2/3 cup vegetable oil


2 cups flour


1 cup sugar


1 1/2 teaspoons baking soda


2 teaspoons baking powder


1/2 teaspoon salt


1 1/2 teaspoons cinnamon


2 teaspoons vanilla


1 (20 ounce) can crushed pineapple, well drained


1/2 cup raisins


1/2 cup chopped nuts


Topping


1/4 cup butter


1 cup packed brown sugar


1 tablespoon flour








Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.


(If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the';First Day'; ingredients.


Cover and refrigerate.


Stir once a day for 5 days.


On the 5th day, place in a larger bowl and add the';Fifth Day'; ingredients.


Cover and refrigerate.


Stir once a day for 5 more days.


Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.


(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.


Combine all of the';Tenth Day'; ingredients with the remaining mixture.


Pour into a greased and floured 9 x 13'; pan.


Combine topping ingredients and sprinkle on top.


Bake for 40- 50 minutes.
Starter


1 cup flour


1 1/4 cups water


1/2 package dry yeast


First Day and Fifth Day


1 cup flour


1 cup milk


1 cup sugar


Tenth Day


2 eggs


2/3 cup vegetable oil


2 cups flour


1 cup sugar


1 1/2 teaspoons baking soda


2 teaspoons baking powder


1/2 teaspoon salt


1 1/2 teaspoons cinnamon


2 teaspoons vanilla


1 (20 ounce) can crushed pineapple, well drained


1/2 cup raisins


1/2 cup chopped nuts


Topping


1/4 cup butter


1 cup packed brown sugar


1 tablespoon flour








Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.


(If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the';First Day'; ingredients.


Cover and refrigerate.


Stir once a day for 5 days.


On the 5th day, place in a larger bowl and add the';Fifth Day'; ingredients.


Cover and refrigerate.


Stir once a day for 5 more days.


Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.


(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.


Combine all of the';Tenth Day'; ingredients with the remaining mixture.


Pour into a greased and floured 9 x 13'; pan.


Combine topping ingredients and sprinkle on top.


Bake for 40- 50 minutes.