Starter is required to begin the cake. It is designed to be passed on from one to another. If you don't have starter it can be made up as noted below. At the end of 31 days strain the fruits and you have starters for your friends.

Starter: Change ingredients for Day 1 to:

3 lg. cans peaches & juice (dice peaches)
2 1/2 c. sugar

Follow all other directions listed under Day 1, then follow the rest of the recipe.

"Spirits" such as Cointreau, Khalula, Grank Marnier or orange extract can be added at Step #3. Be creative you can't add too much!

DAY 1:

Pour 1 pint of starter into a glass gallon jar. Add one large can of sliced peaches and its juice (cut each slice into 4 pieces); add 2 1/2 cups sugar and stir once a day for 10 days. Cover the jar with a saucer and leave sitting out of refrigerator--room temperature. DO NOT COVER WITH LID OR REFRIGERATE!

DAY 10:

Add one large can of chunk or tidbit pineapple and its juice (cut each chunk in half); add 2 1/2 cups sugar and stir every day for 10 days more. The color has changed and the fruit will foam when stirred.

DAY 20:

Add 2 small jars of Maraschino cherries (slice each cherry in half; DO NOT ADD JUICE OF CHERRIES; add 2 1/2 cups of sugar and stir daily for final 10 days. The cherries will give the juice back its pinkish color.

DAY 31:

Bake the cakes!

3 boxes Duncan Hines Butter Recipe Golden cake mix
3 boxes vanilla instant pudding mix
1 doz. eggs
1 sm. bottle Wesson oil
Raisins, walnuts, pecans, coconut, currants, dates (optional)

STEP #1: Preheat oven to 325 degrees. Grease and flour tube or bundt pan.

STEP #2: Drain fruit in a large bowl. Pour juice into 3 pint jars (these are new starters for your friends).

STEP #3: For one cake: Combine 1 box cake mix, 1 box pudding mix, 4 eggs and 2/3 cup Wesson oil; mix thoroughly. Add 1 1/2 cups drained fruit and blend; add 2 1/2 to 3 cups of optional ingredients and stir.

STEP #4: Bake for 65 minutes or until done.