FIRST DAY:

1 1/2 c. starter
2 1/2 c. sugar
1 lg. can sliced peaches, juice and all (16 oz.)

Stir together in gallon jug, cover loosely. Stir every day until the 10th day: add on the tenth day: 1 lg. can chunk pineapple, juice and all (20 oz.)

Stir every day until the 20th day. Add: 1 lg. can fruit cocktail, juice and all (16 oz.) 1 (10 oz.) jar maraschino cherries, juice and all

Stir every day until the 30 day. On the thirtieth day drain juice from fruit. (Set juice aside to use as starter). Divide fruit into 1/3rds to make 3 cakes. Divide juice into 1 1/2 cup portions. Place in a tightly covered container and give to friends with a copy of this recipe. Starter should be used within 5 days.

IMPORTANT: During 30 days, none of the recipe should be refrigerated. Place in a covered container at room temperature. Fruit may bubble and lid pop off. This is fine as long as you have something covering it. Cake can be frozen, but juice cannot. Cake freezes well for a year.

For each cake: 2/3 c. oil 4 eggs 1/2 c. water 1 sm. box instant vanilla pudding 1/3 of fruit 1 c. chopped nuts

Mix all together, bake in a greased and floured bundt or tube pan at 350 degrees for 50 minutes or until toothpick comes out clean. Let cool 5 minutes and invert on plate to cool. Enjoy this friendship cake experience and do pass it on!