1ST DAY:

1 1/2 c. Starter Liquid (ask Betty for some)
2 1/2 c. sugar
1 (29 oz.) can sliced peaches with juice

Stir together in a gallon jar or such. Stir every day using a wooden spoon only! Keep lid on loosely.

10TH DAY:

2 c. sugar
1 lg. (20 oz.) can chunk pineapple with juice

Add to first mixture and stir every day.

20TH DAY:

2 c. sugar
2 (10 oz.) jars maraschino cherries with juice

Add to mixture and continue to stir every day.

30TH DAY:

Drain liquid from fruit (liquid is the starter). Divide starter liquid into 1 1/2 cup batches. Put in tightly covered jars and give to friends with a copy of this recipe. Starter must be used within 5 days.

DO NOT REFRIGERATE ANY OF THE ABOVE! DO NOT USE METAL UTENSILS OR CONTAINER!

Bake cakes on day 30 or 31. You have enough fruit for three cakes, so triple the ingredients when baking.

Divide fruit into thirds. One yellow cake mix (Duncan Hines butter flavor), 2/3 cup oil, 4 eggs, 1 (3 3/8 oz.) box instant vanilla pudding mix, 1/3 fruit mixture (chopped slightly), 1 cup coarsely chopped pecans, coconut (optional).

Mix all ingredients together with a wooden spoon. Do not use electric mixer! Bake in a greased bundt pan at 300 degrees for 55 to 70 minutes or until done (brown). Cool, wrap with plastic wrap and place in freezer. Cake keeps well in freezer 6 to 12 months.