1 c. sliced peaches, drained and cut up
1 (8 oz.) can pineapple chunks
3 maraschino cherries
1 1/2 c. sugar
1 1/2 pkg. dry yeast

Combine peaches, pineapple, cherries, sugar and yeast. Stir with wooden spoon 3 to 4 times the first day. Then stir daily for 2 weeks. Store in glass jar on counter with lid just barely set on.

1 1/2 c. yeast starter
2 1/2 c. sugar
1 (29 oz.) can peaches

Mix yeast starter, sugar, peaches and place on the counter in a gallon jar with lid. Let stand, do not refrigerate. Set aside for 10 days, stirring daily.

On tenth day, add: 1 (30 oz.) can chunk pineapple and juice

Let stand 10 more days, stirring daily. On the 20th day, add: 1 (29 oz.) fruit cocktail and juice 1 (10 oz.) maraschino cherries and juice

Let stand 10 more days, stirring daily. On the 30th day, drain juice off and give 1 1/2 cups juice to 6 friends along with the recipe. There will be enough drained fruit for 4 (9x13 inch) cakes.

1 1/2 c. fruit starter
1 c. chopped nuts
1 pkg. yellow cake mix (not the pudding kind)
1 sm. pkg. instant vanilla or lemon pudding mix
4 eggs
2/3 c. oil

Mix cake mix, pudding mix, eggs and oil. Add nuts and fruit. Spread evenly in greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes.