Use a glass jar or container, with a lid, no metal or plastic. Always stir fruit with a wooden spoon. Do not cover tightly, do not refrigerate during the 30 days.

1st day mix 1 1/2 cup starter juice, 1 1/2 cup sugar, 1 large can pineapple chunks including the juice.

2nd through 9th day stir everyday with wooden spoon.

10th day add 1 1/2 cups sugar and 2 jars mar. cherries (10 oz. each) cut in 1/2 juice.

11th through 19th day stir with wooden spoon, daily.

20th day add large can peaches, cut in pieces, plus juice.

21st though 29th day stir with wooden spoon, daily.

30th day make cake.

Makes 2 cakes (tube pan size) or 2 regular loaf pans plus 4 mini size loaf pans.

Drain fruit; save juice to start your next batch, plus give extra to friends to start a cake for themselves.

For each cake use:

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

Mix ingredients together, batter will be stiff. Bake in well greased and floured pans. Bake at 325 degrees for 60 to 90 minutes. Both cakes and juice freeze's well. (P. S. fill pan only 2/3 full).