Recipe should be started within 5 days to insure a good starter juice. Makes 3 cakes and 6 starters to share.

FIRST DAY:

2 1/2 c. sugar
1 1/2 c. starter
1 (20 oz.) can sliced peaches & juice

Stir together and cover, stir once each day.

TENTH DAY:

2 c. sugar
1 (20 oz.) can crushed or chunk pineapple & juice

Stir together and cover. Stir once each day.

TWENTIETH DAY:

2 c. sugar
1 (17 oz.) can fruit cocktail & juice
1 (14 oz.) jar Maraschino cherries & juice

Stir together and cover. Stir once each day.

THIRTIETH DAY:

Drain juice from fruit, save juice. Divide fruit into thirds. Makes 3 cakes. Divide juice into 1 1/2 cup portions. Place in air-tight containers and give to a friend with a copy of this recipe.

DO NOT REFRIGERATE DURING THESE 30 DAYS!

Place ingredients in a covered container (1 gallon jar) at room temperature. Fruit may bubble and the lid may pop off. This is fine as long as you have something covering the container opening. Cakes may be frozen.

CAKE INGREDIENTS FOR EACH CAKE:

1 box yellow cake mix
2/3 c. vegetable oil
4 eggs
1 box vanilla instant pudding
1/3 fruit mixture
1 1/2 c. pecans, chopped

Mix all together. Bake at 325 degrees for 60 minutes in greased Bundt pan or load pans.