STEP 1:

1 1/2 c. "starter"
2 1/2 c. sugar
2 c. diced peaches
1 c. peach juice

Stir well. Cover jar with cloth (not lid). DO NOT REFRIGERATE. Stir once a day for 10 days. Let set at room temperature.

STEP 2:

1 lg. can crushed pineapple, undrained
2 1/2 c. sugar

Stir well. Stir once a day for 10 days.

STEP 3:

2 (10 oz.) jars red maraschino cherries (cut in 4ths)

Add the cherry juice, stir well. Stir once a day for 10 days.

STEP 4:

On the 30th day strain the juice from the fruit - leave a little moist. You will have enough for 3 cakes and enough starter for sharing with 4 people. Keep strained fruit in refrigerator until cakes are baked. Makes 3 cakes.

1 box Pillsbury yellow cake mix
1 sm. (3 3/4 oz.) box vanilla instant pudding
3/4 c. Wesson oil
5 eggs
1 1/2 c. fruit
1 c. chopped nuts

In large bowl mix cake mix and pudding mix. Add nuts then oil and eggs. Mix thoroughly. Add fruit. Stir well by hand mixing. Batter will be stiff. Pour into greased and floured 10 inch bundt pan.

Bake at 325 degrees in preheated oven for 1 hour. (No longer if brown.) Place on rack and cool 5 minutes. Turn out on rack and finish cooling. THESE CAKES FREEZE WELL.