Start with Day 1, the day you receive or start the batter. Stir the batter, use a 3-quart bowl and leave it on the counter. DO NOT REFRIGERATE at any time.

TO START BATTER: 1 c. flour 1 c. sugar

If you already have batter, just stir.

DAY 2, 3 AND 4: Just stir.

DAY 5: Add 1 cup milk, 1 cup flour, 1 cup sugar and stir.

DAY 6, 7, 8 AND 9: Stir and leave on counter.

DAY 10: Add 1 cup milk, 1 cup flour, 1 cup sugar, and stir. Take out 3 cups of batter from bowl, one at a time. Give a cupful to 3 friends or keep one for yourself to keep the cake going. Make sure to give a copy of recipe also.

After 3 cups are out of the bowl, to the remaining batter, add: 1 c. sugar 2 c. flour 3 eggs 2 tsp. vanilla 2 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. cloves 1/4 tsp. allspice

Beat until smooth and fold in any or all of the following: 1 c. nuts 1 c. dates 1 c. raisins

Pour into a greased bundt pan or tube pan and bake 55 minutes at 350 degrees. Freezes well. You may add any combination of fruit, nuts, etc. as desired.