3/4 c. peaches, drained and cut into chunks
3/4 c. pineapple chunks, drained
6 maraschino cherries
1 1/2 c. sugar
1 1/4 pkgs. dry active yeast

Combine ingredients in a glass jar or bowl, do not use a metal container. Keep at room temperature, uncovered or loosely cover with a dish towel or saucer, stir every day with a wooden or plastic spoon; do not use metal utensils. It will take about two weeks for fermentation to take place.

P.S. I use this amount of fruit to make one cake. Proceed as follows: Day 1: combine in a one gallon jar, 1 1/2 cups starter, 2 1/2 cups sugar, 1 large can sliced peaches, cut up with juice. Leave lid ajar and keep at room temperature. Stir every day throughout the process. Day 10: add 2 1/2 cups sugar and 1 large can chunk pineapple and juice; stir well. Day 20: Add 2 1/2 cups sugar and 1 large can fruit cocktail and juice and 1 (10 oz.) jar maraschino cherries, drained; stir well. Day 30: drain liquid from fruit into 1 1/2 cup portions of starter, there should be about five portions. Give juice away to friends to be used as starter base or store at room temperature. Use remaining fruit to make cakes, there should be enough fruit to make two to three cakes.