3/4 c. sliced peaches, drained & 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 metal container). Keep at room temperature, uncovered, and stir every day with a wooden or plastic spoon (do not use metal). It will take about two weeks to ferment. Then 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 few days throughout 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, 1 large can fruit cocktail and juice and 10 ounce jar maraschino cherries, drained; stir well.

DAY 30: Drain liquid from fruit into 1 1/2 cup portions of starter (you should get 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. You should have enough fruit to make two to three cakes.