In a large covered container or bowl, add the following ingredients, stir daily, and DO NOT refrigerate. Keep at room temperature.

FIRST DAY:

1 1/2 c. starter juice
2 1/2 c. sugar
29 oz. can peaches, cut up, with juice

TENTH DAY:

2 1/2 c. sugar
16 oz. can crushed pineapple with juice

TWENTIETH DAY:

2 1/2 c. sugar
10 oz. maraschino cherries, cut up
1 lg. can fruit cocktail with juice

THIRTIETH DAY:

Bake cakes. Makes 4.

For EACH cake, combine: 1 box yellow cake mix 1 (4 serving) box instant vanilla pudding 2/3 c. oil 1 c. chopped nuts 1 c. coconut 4 eggs

Mix by hand; mixture will be thick. Bake in greased and floured bundt or tube pan, also loaf pans. Bake at 350 degrees for 50 minutes. Cake will keep for weeks, also freezes well.

Divide juice from fruit into 1 1/2 cup portions. Give portions to your friends with a copy of the recipe and a piece of cake. You should start juice and fruit mixture within 2 days. Refrigerate until you can start.