1 1/2 c. starter for each cake

Divide fruit into 3 or 4 portions for each cake.

In 1 gallon jar: 2 1/2 c. sugar

Let stand for 10 days at room temperature. Stir each day. On 10th day, add: 2 1/2 c. sugar

Let stand for 10 more days, stir each day. On 20th day, add: 1 (10 oz.) jar maraschino cherries, sliced 2 1/2 c. sugar

Let stand 10 more days. Stir each day. On 30th day, drain fruit. Save all juice, divide into 4 parts to give to 4 friends; or be your own friend and start 4 more cakes. Use 1 1/2 cups starter for each batch.

1 box cake mix
1 box instant vanilla pudding
2/3 c. oil
4 eggs
1/3 of fruit from starter

Beat cake until smooth. Fold in fruit and 1 cup nuts.

1 c. coconut
1 c. mandarin oranges or 1 c. sliced apricots

Pour into tube or bundt pan. Bake at 350 degrees for 50 to 60 minutes. Cake will freeze well.