1 1/2 c. starter
2 1/2 c. sugar
1 (29 oz.) can sliced peaches (chopped) & juice

Put in glass gallon jar. Mix together and set on counter top. Let stand for 10 days. (Be sure to stir mixture daily.) On the 10th day add 2 1/2 cups of sugar and 1 medium size can of chunked pineapple. Let stand 10 more days (stirring daily).

On the 20th day, add 2 1/2 cups of sugar and a 20 ounce can of fruit cocktail and a 10 ounce jar of maraschino cherries. Let stand 10 more days, stirring daily (or a total of 30 days in all). Drain off juice and give 1 1/2 cups of starter to 6 friends.

Fruit makes 4 cakes - 1 1/2 cups fruit to each cake. Stir starter every day as it will crystalize, if you do not. Do not refrigerate starter as it will kill the yeast in the mixture.

CAKE:

1 1/2 c. fruit
1 c. nuts (I use 1/2 c. nuts)
1 box yellow cake mix (do not use pudding mix)
2/3 c. oil
1 box instant pudding (vanilla, butterscotch or pineapple)
4 eggs

Mix together. Add fruit and nuts last. Bake in Bundt pan recommended with this cake. Bake in 350 degree oven for 50 minutes.

ICING FOR 2 CAKES:

1 (8 oz.) pkg. cream cheese
1 lb. box confectioners' sugar
1 stick butter
1 tbsp. vanilla

Note: I do not put icing on cakes and it is just as good. A small amount of powdered sugar could be sprinkled to top if desired. Cakes freeze beautifully.