1 (29 oz.) can peaches
1 (29 oz.) can crushed pineapple
2 (8 oz.) jars maraschino cherries
7 1/2 c. sugar
Syrup from all fruit

In a gallon glass jar put 2 1/2 cups sugar, peaches - cut up and 1 1/2 cups of the syrup. Stir everyday for 10 days. On 10th day, add crushed pineapple, syrup and 2 1/2 cups sugar. Stir everyday, on 20th day add cherries - cut up, syrup and 2 1/2 cups sugar, stir everyday. On 30th day, drain off juices and bake cakes (save juices).

For EACH cake combine: 1 (3 oz.) box vanilla instant pudding 4 eggs 3/4 c. oil 1/4 c. juice 1 1/2 c. fruit 1 c. nuts (opt.)

Pour into greased and floured bundt pan or 2 small loaf pans. Bake 60 minutes at 325 degrees. Do not put juice in refrigerator. Cover with paper towel, replace lid lightly. Juice will keep 2 months. Fruit mixture will make 3 bundt cakes or 6 loaf size. HINT: Use light fruit to cut down on the sweetness.