1 1/2 c. drained fruit (from starter)
1 box yellow cake mix (without pudding)
2/3 c. oil
4 eggs
1 box instant pudding mix (vanilla, 3 or 6 oz.)
1 c. chopped nuts
1 c. raisins

Mix together. Batter will be stiff. Put in greased and floured Bundt pan. Bake 40-60 minutes at 350 degrees. (Store starter at room temperature covered with cloth.)

Starter: 1 1/2 cups starter in large jar or bowl. (To be stirred daily with wooden spoon.) For fresh starter add 2 1/2 cups sugar, 1 extra large can sliced peaches and juice (cut up); stir!

10th Day: Add 2 1/2 cups sugar, 1 pound can pineapple and juice (cut up). Stir!

20th Day: Add 2 jars (18 ounce) of maraschino cherries (cut in half) No Sugar! Stir!

30th Day: Bake cake using well drained fruit (enough fruit for 2 cakes). Give friends your extra starter (1 1/2 cups per recipe). After 30 days, extra starter may be stored in refrigerator for up to 30 days.