1 1/2 c. starter juice (do not refrigerate)
2 1/2 c. sugar
1 qt. canned, sliced peaches with juice

Mix together in a gallon glass or crock jar and stir daily for 10 days. Keep lid loose (needs to breathe). On 10th day add 2 1/2 cups sugar.

Add 15 1/2 oz. can chunk pineapple with juice. Stir daily for 10 days. On 20th day add 2 1/2 cups sugar.

Add 2 small jars maraschino cherries (drained). Stir daily for 10 days. On 30th day, 3 cakes are ready to bake. Drain well and divide into 3 portions. Reserve juice to give to friends and your future use. There should be enough juice for 5 portions, 1 1/2 cups each.

Each cake needs:

1 box yellow cake mix
2/3 c. Crisco oil
4 eggs
1 c. chopped pecans
1 (3 3/8 oz.) instant vanilla pudding
1/3 of fruit (stir in last)

Mix all ingredients well, except fruit. Stir in fruit last and pour into bundt pan, well greased. Bake at 350 degrees for 55 to 60 minutes. Bake 1 cake at at time. May be frozen and kept indefinitely.