Get STARTER from friend.

DAY 1:
1 1/2 c. of STARTER
2 1/2 c. of sugar (brown or white)
1 lg. can of sliced peaches (approximately 29 oz.)

Mix together in large container (96 ounce). Stir every day. Keep covered.

DAY 10:

Add:

2 1/2 c. sugar
1 lg. can pineapple chunks or tidbits

Mix together and stir every day.

DAY 20:

Add:

2 1/2 c. sugar
1 lg. can fruit cocktail
1 jar maraschino cherries (10 oz.)

Mix together and stir every day.

DAY 30:

Drain liquid from fruit and divide fruit into thirds. MAKES 3 CAKES. Divide juice into 1 1/2 cups each and put into containers to give to friends as starter with recipe. Give starters away within 20 days after you make the cake.

NOTES - During the 30 days none of the above should be refrigerated. Be sure you have used the whole can of fruits, juice too. DO NOT REFRIGERATE STARTERS. Keep at room temperature. Covered container may need to have air escape occasionally. Also may seep a little. Be sure to use a COVERED container.

INGREDIENTS PER CAKE:

1 yellow, lemon or white cake mix
1 (3 oz.) box vanilla or pineapple instant pudding
2/3 c. oil
4 eggs
1/3 of the fruit (approximately 2 c.)
1/2 c. chopped walnuts if desired

Mix all ingredients by hand, pour into a well greased 10 inch Bundt pan and bake for one hour at 350 degrees. Cakes may be frozen. STARTERS should be used within 20 days after cakes were baked (or soon afterward). Keep 1 1/2 cups starter and proceed with Day 1. You can keep starters up to 2 months. Kept ready fruit an extra month. Cakes were the best ever!