3/4 c. (8 3/4 oz. can) drained crushed pineapple
3/4 c. (8 3/4 oz. can) drained chopped peaches
6 maraschino cherries, chopped
1 1/2 c. sugar
1 pkg. active dry yeast

In a 1 quart container mix together pineapple, peaches, cherries, sugar and yeast. Top with a loose fitting cover. Stir 3-4 times the first day. Hold in warm place for 2 weeks.

At the end of 2 weeks add: 1 c. (13 1/2 oz. can) drained crushed pineapple

Stir every 2-3 days. At the end of 2 weeks add: 1 c. drained chopped peaches

Stir every 2-3 days, then 2 weeks later add: 1 c. drained chopped maraschino cherries

Stir every 2-3 days and hold 2 more weeks. To keep starter going add equal amounts sugar and fruit every 2 weeks.

Mix: 2 eggs 2 c. sugar

Add to above ingredients: 1/2 tsp. salt 1 tsp. baking powder 1 1/2 tsp. cinnamon 1 tsp. vanilla

Combine all above ingredients by hand. Fold in: 2 c. slightly drained fruit

Bake 1 hour and 15 minutes at 350 degrees in a greased and floured angel food cake pan. (Brandied fruit is also very good as a topping for ice cream or spooned over pound cake.)