Day 1. Pour starter into glass gallon jar. Add can of sliced peaches with the juice; cut each slice into 4 pieces. Add 2.5 cups sugar. Stir. Cover jar loosely and keep at room temperature. Stir every day for 10 days. All the sugar may not dissolve for several days. Don't cover airtight.

Day 10. Add can of pineapple tidbits with juice and 2.5 cups sugar. Stir. Continue as before, stirring every day for 10 more days. Your starter has changed color and your fruit will foam when stirred.

Day 20. Add 3 6-oz jars of maraschino cherries, drained. Cut each cherry in half. Add 2.5 cups sugar. Stir. Continue stirring daily for 10 days. These are the last ten days. The cherries will give the juice its pinkish color back.

Day 31. You will now bake your cakes. Preheat oven to 150ºC Grease and flour your pans. Drain fruit into a large bowl. Pour juice into 3 pint jars. Into a large bowl put 1 box cake mix, 1 box instant vanilla pudding mix, 4 eggs, two third cup oil and half the drained fruit. Mix with a spoon only until well mixed. Then stir in 1 cup each of raisins, walnuts, pecans and coconut. Pour into prepared pans. Bake until straw inserted in center comes out clean. Makes 2 tube pans or dozen one pound loaves or 4 loaves, 9.5x 5.5x3-inch. Bake one tube pan at a time for approximately 60-90 minutes. Bake large loaves for 60-90 minutes or until a straw inserted in center comes out clean.

Comments. MUST put in a gallon GLASS jar. Use fruit in juices NOT syrup. The three pint jars of juice are the starters, one for you and two for your friends. Never refrigerate the starter!