Day 1-The day you get
your starter. Pour starter into a gallon glass
container. (Keep covered lightly and at room
temperature.) Add to starter a 16-oz can of sliced
peaches & the juice from the peaches, & 1 1/2 cups
sugar. Stir daily for 9 days.
Day 10-Add 2 cups sugar, 1 16-oz can chunk
pineapple and juice. Stir daily for 9 days.
Day 20- add 2 cups sugar, 16-0z can fruit cocktail
& its juice, 1 ten oz jar Maraschino cherries and
its juice. Stir daily for 9 days.
Day 30- Strain fruit, divide into 3 equal parts.
Divide starter liquid into 5 parts, give to 4
friends, keeping one part for yourself to start a
new batch.
Fruit makes three
cakes. For each cake: Grease and flour a 10" Bundt
pan, or 2 9x5x2" loaf pans. Preheat oven to 350
degrees
1 box yellow cake mix
2/3 cup oil
4 eggs
1 box vanilla instant pudding
1 cup chopped nuts
1/3 the strained fruit
In large bowl, mix together the oil and the eggs
with electric mixer, on high speed. Add the cake
mix and the pudding mix. Beat well. Fold in 1/3 of
the strained fruit, and the nuts.
Pour into the prepared pan. Bake for 1 hour, or
until toothpick inserted in center comes out
clean.
Cakes may be frozen for up to 1 year.
If you don't have a friend to give you the
starter, you can use this recipe, beginning with
the ingredients used on the first day, and add an
6 oz can of apricot nectar, and 1/4 cup of any
good liquor.
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