7 1/2 c. sugar
2 qt. peaches and juice
40 oz. can pineapple and juice
40 oz. can cherries, no juice
2/3 c. oil and 4 eggs (per fruit cake)
4 plain white cake mixes (1 mix per fruit cake)
4 boxes instant vanilla pudding (1 box per fruit cake)
4 c. chopped nuts
1 gallon jug with lid

Put 2 1/2 cups sugar, 2 quarts of peaches and juice in gallon jug. Stir daily for 10 days. Add 2 1/2 cups sugar, 40 ounces of pineapple and juice. stir for 10 days. Then add 2 1/2 cups of sugar, 40 ounces of cherries - NO juice. Stir for 10 days. On 31st day, beat 2/3 cup oil and 4 eggs. Add 1 white cake mix. Beat. Add 1 box pudding and beat. Stir in 1 1/2 cups fruit and some juice and 1 cup chopped nuts and pour into floured tube pan.

Bake at 350 degrees for 1 hour. Makes enough fruit and juice for 4 cakes. Use leftover fruit and juices for a starter cake mixture at least 1 1/2 to 2 cups. Can be frozen for later use.