2 c. sugar
1 1/2 c. starter
1 lg. can sliced peaches (cut up peaches in sm. pieces) with juice

Put into 1 gallon container with cover. Leave on counter with lid on loose. Stir once a day for 10 days.

On the 10th day, add 2 cups sugar, 1 large can of chunk pineapple with juice (cut the chunks into smaller pieces). Stir once a day for 10 days.

On the 20th day, add 2 cups sugar, 1 large jar of maraschino cherries with juice, 1 large can of fruit cocktail with juice. Stir once a day for 10 days.

On the 30th day, drain liquid from fruit and divide the fruit into thirds. Divide the liquid into 1 1/2 cup portions and give to friends. The fruit makes 3 cakes.

Give away the starter as soon as possible as it must be used within 10 days. The cake can be frozen, but not the starter.

FOR EACH CAKE:

1 yellow or white cake mix (no pudding in the mix)
2/3 c. oil
2 eggs
1 sm. box instant pudding, vanilla or pineapple
1 c. chopped nuts
1 portion of the fruit (1/3 of the batch)

Mix together the first four ingredients. Stir in the fruit and nuts by hand. The batter will be very thick.

Bake in a greased and floured tube or bundt pan at 350 degrees 50 to 60 minutes. (Cool 15 minutes before removing from pan.)