On 10th day add: 1 lg. can chopped pineapple with juice

On 20th day add: 1 lg. can fruit cocktail with juice 1 (10 oz.) maraschino cherries

Stir once a day for 10 days. At end of 30 days, drain liquid from fruit. Divide liquid into 4 or 5 jars. Place 1 1/2 cups each and give to someone who desires to make the cake.

Divide fruit into 1/3 cup for 3 cakes. Add: 2/3 c. oil 4 eggs 1 box instant vanilla pudding 1/3 of fruit 1 c. chopped nuts

Mix ingredients by hand. Bake in greased tube or bundt pan at 350 degrees. The cake will freeze if you wish. Never refrigerate or freeze starter liquid.