1st DAY:

2 1/2 c. sugar
1 1/2 c. starter
1 (16 oz.) can sliced peaches and juice

Stir together and cover loosely. Stir every day.

10th DAY:

2 c. sugar
1 (16 oz.) can chunk pineapple and juice

Stir together and cover. Stir every day.

20th DAY:

2 c. sugar
1 (16 oz.) can fruit cocktail and juice
1 (10 oz.) jar maraschino cherries and juice

Stir together and cover. Stir every day.

30th DAY:

Drain juice from fruit. Divide fruit into thirds (three portions). Makes 3 cakes. Divide juice into 1 1/2 cup portions. Place in a tight container and give to a friend with a copy of this recipe.

HINT: During 30 day period none of recipe should be refrigerated. Place in a covered container at room temperature. Fruit may bubble and lid may pop off. This is normal, but keep covered. Cake may be frozen up to 1 year. Do not freeze juice. Starter should be used within 5 days.

CAKE RECIPE:

For each cake: 2/3 c. oil 4 eggs 1 sm. box vanilla instant pudding 1/3 of fruit 2 c. chopped nuts Raisins may be added if desired

Mix all together by hand. DO NOT USE MIXER! Bake in a greased and floured tube or Bundt pan at 350 degrees for 50 minutes or until toothpick comes out clean. Do not undercook.