YEAST STARTER:

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

Combine peaches, pineapple, cherries, sugar and yeast. Stir with a wooden spoon 3 to 4 times first day. Then stir daily for 2 weeks. Store in glass jar on counter, loosely covered.

FRUIT STARTER:

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

Mix starter, sugar and peaches. Place in gallon jar on counter. Let stand; do not refrigerate. Set aside for 10 days, stirring daily. Add 2 1/2 cups sugar and 30 ounce can chunk pineapple with juice. Let stand 10 more days, stirring daily. Add 2 1/2 cups sugar and 29 ounce can fruit cocktail and 10 ounce jar maraschino cherries with juice. Let stand 10 more days, stirring daily. On 30th day, drain juice and give 1 1/2 cups to 6 friends. There will be enough fruit for 4 (9"x13") cakes.

CAKE:

1 1/2 c. fruit
1 pkg. yellow cake mix
1 pkg. instant pudding, vanilla or lemon
4 eggs
2/3 c. oil
1 c. chopped nuts

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