DAY 1:

Pour one pint of starter into glass gallon jar. Add one large can of sliced peaches (1 pound can) and its juice--(cut each peach into 4 pieces). Add 2 1/2 cups sugar and stir every day for 10 days. Cover jar with saucer and leave sitting at room temperature.

DO NOT COVER TIGHT OR REFRIGERATE.

DAY 10:

Add one 16 ounce can of chunk pineapple and its juice. Cut each chunk in half. Add 2 1/2 cups sugar. Stir every day for 10 days. Your color has changed and your fruit will foam when it's stirred.

DAY 20:

Add 2 small jars of maraschino cherries. Slice each cherry in half. DO NOT ADD JUICE OF CHERRIES. Stir final 10 days. The cherries will give your juice back its pinkish color.

DAY 31:

You are ready to bake your cake. You will need enough ingredients for three cakes.

STEP 1:

You need:

3 boxes Duncan Hines butter Recipe Golden Cake Mix
3 boxes vanilla instant pudding
1 doz. eggs
1 sm. bottle Wesson oil
3 c. raisins
3 c. walnuts
3 c. pecans
3 c. coconut

STEP 2:

Drain fruit into large bowl. Pour the juice into 3 pint jars. These are your new starters (one for you and two for your friends; plus a copy of this recipe). FRUIT FERMENTATION MUST BE STARTED WITHIN 3 DAYS AFTER RECEIVING STARTER.

STEP 3:

Preheat oven to 325 degrees. (If gas, 275 degrees.) Grease and flour tube pans and bake for 20 minutes. (Or use muffin pans and bake for 15-20 minutes.)

STEP 4:

For each cake, pour box of cake mix, one box of pudding mix, 4 eggs, 2/3 cup Wesson oil and 1 1/2 cups of drained fruit into large bowl and stir with a spoon only. Do Not use electric mixer. Stir in 1 cup raisins, 1 cup walnuts, 1 cup pecans and 1 cup coconut.