ON FIRST DAY: In large bowl mix together 1 1/2 cups starter juice, 2 1/2 cups sugar, and one large can (2 1/2 cups) sliced peaches with juice. DO NOT REFRIGERATE! Cover bowl but do not keep lid on tight. Stir daily for 10 days.

ON TENTH DAY: Add 2 1/2 cup sugar, and one large can chunk pineapple with juice. Stir daily for 10 days.

ON TWENTIETH DAY: Add two 9 ounce jars of maraschino cherries (no juice). Stir daily for 10 days.

ON THIRTIETH DAY: Drain fruit, save juice (you will have enough starter juice for you and three friends). You are now ready to make three cakes. Make one cake at a time using the following ingredients for each cake:

1 1/2 c. fruit
2/3 c. oil
1 c. chopped pecans or walnuts
1 yellow cake mix (preferably Duncan Hines or Betty Crocker)
4 eggs
1 sm. box vanilla INSTANT pudding (don't buy mix with pudding)
1/2 c. coconut

Mix all ingredients and bake in greased and floured tube pan at 300 degrees for one hour (15 minutes longer if not done). (Each time that I have made this cake, it has taken 1 hour and 15 minutes to properly bake). You can serve with whip cream, if desired. Cake freezes extremely well. Keep cake covered well.

If you can not make cake on thirtieth day, drain and pour out starter juice. YOU MUST GIVE STARTER THAT DAY. You may wait up to a week to bake cake but do NOT stir or refrigerate fruit.