Stir every day with wooden spoon.

FIRST DAY:

1 1/2 c. starter or any fruit juice
2 1/2 c. sugar
16 oz. sliced peaches with heavy juice syrup

Stir together in gallon size container. Cover with tight lid, if possible. Stir every day.

TENTH DAY:

Add 2 cups of sugar and 16 oz. pineapple chunks with heavy syrup. Stir every day with wooden spoon.

20TH DAY:

Add 2 cups of sugar, 16 oz. of fruit cocktail with heavy syrup, and 1 jar of cherries and juice. Stir every day.

30TH DAY:

Drain juice from fruits. Divide fruit into 3 equal portions. Divide juice into 1 1/2 cup portions. Place in tight container and give to a friend with this recipe as soon as possible. Do not refrigerate juice. Cake can be frozen but not juice.

FOR EACH CAKE, MIX TOGETHER:

1 box plain yellow cake mix
2/3 c. cooking oil
4 eggs
1 sm. box vanilla instant pudding
1/3 of fruits from mix, about 1 1/2 c. chopped
1 c. nuts
1/3 c. starter

Bake in a greased and floured tube or bundt pan at 350 degrees for 50 minutes.