Do not refrigerate the full 30 days. Recipe should be started in 5 days from the time you receive your starter.

DAY #1:
2 1/2 c. sugar
1 1/2 c. starter
1 (29 oz.) can sliced peaches and juice (I use 1 qt. home canned peaches)

Stir together and cover. Stir once every day.

DAY #10:
2 c. sugar
1 (20 oz.) can crushed pineapple and juice

Stir every day and cover.

DAY #20:
2 c. sugar
1 (17 oz.) can fruit cocktail and juice
1 (14 oz.) jar maraschino cherries and juice

Stir every day and cover.

DAY #30:

Drain juice from fruit. Divide the fruit into 3 portions. Divide juice into 1 1/2 cup portions into airtight containers and give to friends with copy of recipe.

CAKE:

1 box yellow cake mix
2/3 c. vegetable oil
4 eggs
1 (3 oz.) box instant vanilla pudding
1/3 of the fruit mixture (chopped up)
1 1/2 c. walnuts or pecans (chopped) (optional)

Mix all together by hand. Bake in greased bundt tube pan in 325 degree oven for 60 minutes. Cake can be frozen but not the juice.

The starter has a rum-liquor taste and will not freeze.