1 1/2 c. starter liquid
2 1/2 c. sugar
1 (29 oz.) can sliced peaches with juice

Stir together in a gallon jar. Stir everyday! USE A WOODEN SPOON ONLY! Keep lid on loosely.

10th Day:
2 c. sugar
(1 (15 oz.) can chunk pineapple with juice

Add to first mixture and continue to stir everyday.

20th Day:
2 c. sugar
2 (10 oz.) jars maraschino cherries with juice

Add to mixture and continue to stir everyday.

30th Day:

Drain liquid from fruit. (Liquid of fruit is the starter liquid.) Divide starter liquid into 1 1/2 cups batches. Put in tightly covered jars and give to friends with a copy of this recipe. NOTE: the starter should be used in 5 days.

DO NOT REFRIGERATE ANY OF THE ABOVE.

DO NOT USE METAL UTENSILS OF ANY KIND!

You have enough fruit for 3 cakes. So triple the ingredients when you shop.

CAKE:

1 yellow cake mix
2/3 c. oil
4 eggs
1 (3 3/8 oz.) box instant vanilla pudding mix
1/3 of fruit, slightly chopped
1 c. coarsely chopped nuts
Coconut or raisins; optional

Mix all ingredients together with a wooden spoon. Do not use an electric mixer. Bake in greased bundt pan at 300 degrees for 55-70 minutes, or until done (brown). Cool. Wrap in plastic wrap and place in freezer. When serving, take out what you need and return the rest to the freezer. Cakes keep up to 1 year in the freezer.