1 1/4 c. starter
2 1/2 c. sugar
1 lg. can of sliced peaches and juice

Stir together in covered container and stir each day with wooden spoon. Use plastic or glass container that can be covered. Leave at room temperature.

10TH DAY:

Add:

2 1/2 c. sugar
1 lg. can crushed pineapple

Continue to stir each day.

20TH DAY:

2 1/2 c. sugar
1 lg. can fruit cocktail
10 oz. jar cherries
Juice of both

Stir every day.

30TH DAY:

Drain all liquid off fruit and save. Divide liquid into 3 or 4 parts. Place in tightly covered plastic or glass container and it is ready to give to your friend with recipe.

Divide fruit into 3 or 4 parts - this makes 3 or 4 cakes. To each part you will need the following:

1 box yellow cake mix without pudding
2/3 c. oil
1 box instant pudding - vanilla or pineapple
1 c. chopped nuts
2 or 4 eggs - 1/3 or 1/4 part of fruit

Mix oil and eggs together and add cake mix and pudding mix with electric mixer (dough will be stiff). Add fruit and nuts and stir with wooden spoon. Bake in greased tube or Bundt pan for 45 minutes at 350 degrees or 1 hour at 325 degrees.

If cake can't be baked on 30th day, fruit will be o.k. for a few days, but continue to stir each day until cake is made.

Do not refrigerate fruit. Fruit may bubble some and lid may even pop off. This is fine as long as you have something over it. Fruit can be frozen only after baked in cake. The juice can be frozen. The starter should be used within several days after received from friend.