Use 1 1/2 cups of starter. Use gallon jar with loose lid.

1st day - Add 2 1/2 cups sugar, 1 (16 ounce) can sliced peaches and juice, and 1 1/2 cups starter. Stir each day and use a wooden spoon.

10th day - Add 2 1/2 cups sugar and 1 (16 ounce) can chunked pineapple and juice. Stir each day and use a wooden spoon.

20th day - Add 2 1/2 cups sugar, 1 (16 ounce) can fruit cocktail and juice, and 1 (10 ounce) jar maraschino cherries and juice. Stir altogether using a wooden spoon.

30th day - Drain liquid from fruit. Divide fruit into 3 parts. This makes 3 cakes. Divide liquid into 1 1/2 cup portions (should make 5 portions). Place into 5 jars and give to friends with copy of recipe as soon as possible Liquid is good for about 5 days. Start new batch within that time. Do not refrigerate.

CAKE:

1 yellow cake mix
1 sm. box instant vanilla pudding
2/3 c. oil
4 eggs
1 c. chopped nuts
1/3 c. total fruit mixture

Mix all together in mixing bowl. Bake in bundt pan or 2 loaf pans at 350 degrees for 50-60 minutes.

HINTS: During the 30 days do not refrigerate, but place in a covered container at room temperature. Fruits may bubble and lid may pop off (leave cover loose) but keep covered. Cake may be frozen but juice CANNOT. Let cake cool and wrap in Saran Wrap.

OPTIONAL: You can add raisins, dates, apricots, coconut (one or all) if you like. Good on ice cream, too.