1ST DAY:

2 c. sugar
1 1/2 c. starter
1 (20 oz.) can sliced peaches & juice

Stir together and cover. Stir every day.

10TH DAY:

2 c. sugar
1 (20 oz.) can pineapple chunks & juice

Stir every day.

20TH DAY:

2 c. sugar
1 (20 oz.) can fruit cocktail & juice
1 (10 oz.) jar maraschino cherries & juice

Stir every day.

30TH DAY:

Drain juice from fruit. Divide fruit into thirds. Makes 3 cakes. Do not use juice! Divide juice into 1 1/2 cup portions. Place in a tight container and give to a friend with a copy of the recipe as soon as possible.

IMPORTANT: Place above in a covered container at room temperature. Fruit may bubble and lid may pop off. This is fine so long as you have something covering it. Do not refrigerate. Cake may be frozen, but fruit juice cannot. Starter is good if used within 5 days.

For each cake:

1. Yellow cake mix with pudding (apple cinnamon is good also)

2/3 cup oil

4 eggs

1 box instant pudding (lg. box)

1/3 of the fruit

1 cup chopped nuts

1/3 cup cultured sour cream

1/4 cup apricot nectar (or other water or liquid)

Mix by hand or cake will be coarse. Grease tube or bundt pan. Bake at 350 degrees for 50 to 60 minutes.

FROSTING FOR 3 CAKES:

8 oz. pkg. cream cheese
1 box powdered sugar
1 tsp. vanilla
1 stick butter

Starter: 1 (12 oz.) can apricot nectar, 2 cups sugar. Stir every day for 30 days. On 30th day, add fruit.