7 1/2 c. sugar
1 can (20 oz.) sliced peaches
1 can (20 oz.) chunk pineapple
2 (9 oz.) jars maraschino cherries

FOR EACH CAKE BAKED:

1 box yellow cake
1 box (3 1/4 oz.) vanilla instant pudding
4 eggs
2/3 c. oil
1/4 c. water
1 1/2 c. fruit mixture, drained
3 tbsp. fruit syrup
1 c. chopped nuts

In a gallon jug or a large plastic bowl combine 2 1/2 cups sugar and sliced peaches and juices. Stir everyday with a wooden spoon only for 10 days.

On day 10 add 2 1/2 cups sugar and chunk pineapple and its juices. Stir everyday with a wooden spoon only for 10 days.

On day 20 add 2 1/2 cups sugar and maraschino cherries with its juices. Stir everyday with a wooden spoon only for 10 days.

On day 30 drain off juice into large bowl. You have enough juice for 4 starters plus enough juice for 3 cakes which will be yours. Take 1 1/2 cups each per jar for each fried and give them the following instructions.

Do not refrigerate mix and do not cap jar tightly. Not ever. Stir only with a wooden spoon. Not a metal spoon. Cover jar or bowl with cheese cloth and use rubber band to lid on top. Do not seal. For each cake baked combine yellow cake mix (no pudding in mix), vanilla instant pudding, eggs, oil, water, 1 1/2 cups fruit mixture, 3 tablespoons fruit syrup and nuts. Bake at 325 degrees for 50-60 minutes. Do not test with a toothpick. Do not touch. Let it peel away from sides of pan until done. Invert only plate while warm.

GLAZE:

1/4 c. butter
1/2 c. sugar
1/4 c. fruit syrup

Mix butter, sugar and 1/4 cup fruit syrup; boil for 1 minute. Cool slightly. This is enough glaze for 3 cakes. Poke holes in warm cake. Pour glaze over cake slowly and let soak in and down the sides. Keep in freezer up to 5 to 6 months.