2 1/2 c. sugar
1 1/2 c. starter mixture
1 (28 oz.) can sliced peaches and juice

Stir together and cover. Stir everyday.

10th Day:
2 c. sugar
1 (28 oz.) can chunk pineapple and juice

Add to mixture. Continue to stir everyday.

20th Day:
2 c. sugar
1 (10 oz.) jar maraschino cherries and juice
1 (28 oz.) can fruit cocktail and juice

Add to mixture. Continue to stir everyday.

30th Day:

Drain juice from fruit mixture. Divide fruit into 3 equal parts. Makes 3 cakes.

Divide juice into 1 1/2 cup portions. Place in 5 tight containers and give to friends with a copy of the recipe as soon as possible. Starter mixture should be used within 5 days.

During 30 days, none of the recipe should be refrigerated. Keep in covered container at room temperature.

Cake can be frozen but fruit juice can not. Cake freezes well for a year.

FOR EACH CAKE:

1 yellow cake mix
2/3 c. oil
4 eggs
1 sm. box instant vanilla pudding
1/3 of fruit, previously mixed together
1/2 to 1 c. chopped nuts

Mix all together by hand. Mix first 4 ingredients before adding fruit and nuts. Bake in a greased and floured bundt pan at 350 degrees for 50 minutes or until toothpick comes out clean.

If you do not have the starter mixture, start the fruit cake with sugar peaches and juice. This makes the cake less strong it taste but you can make it without the starter mixture successfully.