DO NOT REFRIGERATE...USE ONLY WOODEN UTENSILS...STORE IN COVERED CONTAINER FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups sugar, 1 large can sliced peaches, drained and diced. STIR DAILY FOR 10 DAYS TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice STIR DAILY FOR 10 DAYS The contributor added: Mix all ingredients and bake in a greased bundt pan 300 * for 1 hour. I serve it plain as after it cools I usually pour about
1-1 1/2 oz of rum over it to add flavor.....very good!