Do not use anything metal - do not cover jar tight - do not refrigerate - use glass jar.

1st Day: 3/4 cup starter, 3/4 cup sugar, 1 small can chunk pineapple juice and all cut in small pieces. Stir every day with wooden spoon.

10th Day: 3/4 cup sugar, 1 (9 ounce) jar maraschino cherries, juice and all. Stir every day with wooden spoon.

20th Day: 3/4 cup sugar, 1 pint sliced peaches. Stir every day with wooden spoon.

30th Day: Make cake and strain fruit. Save juice for starting other cakes. Divide and give starter to a friend, along with a copy of this recipe.

CAKE:

Fruit
1/2 box yellow cake mix
1/2 (3 oz.) box instant vanilla pudding
1/3 c. Wesson oil
2 eggs
1/2 c. chopped nuts
1/2 c. coconut
1/2 c. raisins

With mixer mix cake mix, pudding, oil and eggs. Stir in nuts, coconut, raisins and fruits. Batter will be stiff and pour into well greased and floured tube pan. Bake at 350 degrees for 60 minutes. Time will vary with oven. This cake can be frozen after it is baked.