1 1/2 c. starter
28 oz. can sliced peaches
16 oz. can crushed pineapple
16 oz. canned fruit cocktail
10 oz. sliced maraschino cherries
7 1/2 c. sugar
1 box yellow cake mix
1 sm. box instant pudding
1/2 c. cooking oil
4 eggs
1 c. chopped nuts

In a one gallon jar combine the starter, peaches, and 2 1/2 cups sugar. Cover with a paper towel. Stir daily for 10 days, then add the pineapple and 2 1/2 cups sugar. Stir daily for another 10 days then add the fruit cocktail and 2 1/2 cups sugar. Stir daily for another 10 days, then drain the fruit, saving the starter liquid. Divide the fruit into 4 equal portions.

To make the cake combine the cake mix, pudding, oil, and eggs. Beat until smooth. Fold in one fruit portion and nuts. Pour into a greased tube pan or muffin tins. Bake at 350 degrees for 65-70 minutes (35 minutes for muffins). Turn out while hot. This cake freezes very well. You can experiment with different flavors of cake and pudding mixes. Share the starter liquid with friends so that they can make the cake, too!