Starter Mixture (see below). Makes enough for 3 cakes.

FOR EACH CAKE:

1 Duncan Hines butter cake mix (1 for each cake)
1 pkg. instant vanilla pudding (1 for each cake)
2/3 c. oil
4 eggs
1 c. fruit from starter (see below)
1 c. coconut
1 c. nuts

Mix all ingredients with wooden spoon, do not use mixer. Bake at 300 degrees for 1 hour. Can use Bundt, loaf or 9 x 12 inch pan. Cake freezes well, juice cannot be frozen.

STARTER: (Use starter within 3-5 days):

1st Day: Mix 2 1/2 cups sugar and 1 can (20 ounce) sliced peaches (in their own juice). Stir everyday with wooden or plastic spoon.

10th Day: Add 2 cups sugar and 1 can (20 ounce) crushed pineapple and juice (in their own juice).

20th Day: Add 2 cups sugar and 2 (10 ounce) jars of maraschino cherries and juice or 20 ounce fruit cocktail.

Stir Everyday.

30th Day: Drain juice from fruit. Divide fruit into 3 parts. Divide juice into 1 1/2 cups portions (should make 5 portions). Place in jar and give to friends with copy of recipe.

Keep mixture at room temperature in a 1 gallon or larger covered container (glass or plastic). Do not cover too tight. Fruit may bubble some; this is fine as long as it is covered.