I love Friendship Bread! The kind were someone makes a starter, and after about six weeks has enough to make a cake and share the starter with friends. I am hoping to start one soon. This cake seems to only be made in the fall of the year. I am not sure why that is. Here is the recipe for the Brandied Fruit starter for the Friendship Cake:

1 cup cubed, canned pineapple
1 cup maraschino cherries, w juice
1 cup sliced canned peaches, w juice
3 cups sugar
6 Tablespoons brandy

In a clean gallon jug, combine pineapple, 1 cup sugar, 2 tablespoons brandy. Cover lightly, do not seal or screw a lid on it. Let stand at room temp. Stir every day for 2 weeks with a wooden spoon. On the 15th day, add cherries, w. liquid, 1 cup sugar, 2 tablespoons brandy, stir every day. On the 29th day add peaches, w. liquid, 1 cup sugar, 2 tablespoons brandy. Let stand a room temp. for 2 more weeks, stirring every day. Covered lightly.
Separate fruit from liquid. The liquid is your starter. Give 1 1/2 cups of starter to a friend, with the recipe for making Brandied Fruit, and the recipe for the Friendship cake. The fruit, drained, is used in the cake. The brandied fruit also may be served separately, over pound cake or ice cream, if you wish.