FRUIT STARTER:

To be prepared at least 4 weeks in advance of cake. 1 (8 oz.) can pineapple chunks, drained 6 red Maraschino cherries, cut in halves 1 1/2 c. sugar 1 1/2 pkgs. active dry yeast

Place all ingredients in a large glass jar (a sun-tea jar works great) with a non-airtight lid. Mix together with a wooden spoon. Keep loosely covered at room temperature. After two weeks, add 1 cup additional sugar, 1 cup canned pear chunks, and 1 cup apricot halves both slightly drained. Repeat same process of stirring once daily for another two weeks. At four weeks there will be enough starter for approximately 4 cakes. To maintain the starter simply continue the process outlined above alternating the steps every two weeks. Do not be alarmed by the strong fermented aroma this mixture will have. It makes wonderful cakes!!

CAKE:

To share with friends, pass on a jar of the starter along with your cakes. Starter should be kept going in the same way. 4 eggs 1 c. oil 1 c. nuts, chopped 1 c. fruit starter

Preheat oven to 350 degrees. Grease and flour a bundt pan or 6 t 7 mini loaf pans. Mix all ingredients together by hand just until blended. Pour batter into prepared pan and bake for about 45 minutes (35 for mini loaves) or until done. Cool on wire rack a few minutes before removing from pan.