1st Day: 1 1/2 cups starter, add 2 1/2 cups sugar and 1 large can sliced peaches with juice (29 ounces). Cut each slice into 3-4 pieces, stir everyday.

10th Day: Add 2 1/2 cups sugar and 1 large can and juice (20 ounces) chunk pineapple, cut chunks in half. Stir everyday.

20th Day: Add 2 1/2 cups sugar and 1 large can (30 ounce) fruit cocktail (no juice) and 1 (10 ounce) jar maraschino cherries with juice sliced. Stir everyday.

30th Day: Drain juice and save. Divide fruit in 3 parts. Put 1 1/2 cups juice into container and seal. Should be 5 starters. Keep at room temperature. Cannot be frozen or kept in refrigerator. Cakes may be frozen after baked. Note: Fruit makes 3 cakes.

RECIPE FOR CAKE:

1 box yellow, white or chocolate cake mix
2/3 c. oil
4 eggs
1 c. chopped nuts
1 c. coconut
1 box instant vanilla pudding
1/3 of fruit starter

Mix together; bake in greased and floured Bundt or tube pan at 350 degrees for 45 minutes to 1 hour.