When a colleague brought in a deliciously moist fruit cake, of course I asked for the recipe. She said that it was a sour dough cake that she had been asked to care for by her sister - the cake's name was Herman. I realised that this was a modern take on a cake that my mum used to bake in the 1980's called friendship cake.
You need a portion of the "starter" for this cake - which my colleague brought me.
This sits in your kitchen bubbling away for 10 days, in which time you stir it, and feed it, and eventually bake it - but save some of the mixture to pass on to your friends.
I am carefully following the instructions and will show you the results in 10 days time.