DO NOT refrigerate the fruit mixture! Cover loosely.

1ST DAY:

In gallon jar mix 2 1/2 cups sugar, 1 1/2 cups starter, 1 quart chopped peaches (or 2 #303 cans peaches) and use the juice. Stir once a day for 10 days. Wipe rim of jar.

11TH DAY:

Add 2 1/2 cups sugar, 1 (#303) can crushed pineapple and juice. Stir once a day for 10 days. Wipe rim of jar.

21ST DAY:

Add 2 1/2 cups sugar and 18 ounces maraschino cherries (drained), cut into halves or 4ths. Stir once a day for 10 days. Wipe rim of jar.

31ST DAY:

Drain fruit (can be saved for starter).

Mix 3 small packages instant vanilla pudding, 3 cake mixes (white or yellow), 12 eggs, 2 cups oil, 3 cups nuts and all the fruit.

Grease and flour 6 to 8 small loaf pans or a bundt pan and 4 small loaf pans. Bake at 350 degrees for 50 to 60 minutes.

IMPORTANT: To hold starter, seal it tightly and store in refrigerator. If you want to keep for much later, place in freezer. It will not freeze.