1 st  Day_____ add    2 cups sugar

                                   1 1/2 cups starter *

                                   1 large can (29 oz) sliced peached

                                      (may be cut into smaller pieces)

                         Stir together in a GLASS jar (sun-tea/gallon)

                         Stir everyday with a WOODEN spoon. Keep

                         lid or cover loose.

10th  Day_____add     2 cups sugar

                                    1 large can (20oz) crushed pineapple

                                       and juice

                          Stir everyday with a WOODEN spoon.

20th Day______add     2 cups sugar

                                     2 jars (10 oz) maraschino cherries and

                                         juice (may be cut in halves)

                           Stir everyday with a WOODEN spoon.

30th Day ______Drain liquid from fruit.* This is the starter for more cakes.

                           Divide fruit into 11/2 cup (12 oz) batches. You will get

                           approximately  4 batches, save 1 for yourself. Put into  

                           tightly sealed jars and give it to your friends with a copy of

                           this recipe. Starter should be used with in 5 days.

                           Do NOT refrigerate any of the above. Do NOT use metal

                           utensils. Bake cakes on 30th or 31st day.

                                                    BAKING  CAKES

 You will have enough fruit for 3 cakes so triple the ingredients when  shopping.

                            1 yellow cake mix (Duncan Hines Butter)

                            2/3 cup oil

                            4 eggs

                            1 box instant vanilla pudding (small 4 serving)

                            1/3 of fruit drained

                            1 cup chopped nuts (walnuts, pecans etc.)

 Mix all ingredients togther with a WOODEN spoon. Do NOT use mixer. Bake in a

 greased, floured bundt pan/angel food  pan at 350 for 60 to 70 min. Cool 10 minutes

 and turn  out on plate. Wrap with plastic wrap/zip-log bag and place in freezer.

 Cake does not freeze solid so it does not need to be thawed before serving.

 Cake will keep 6 months to 1 year in freezer.

 

HINT:  Bake in the middle rack.

            I borrow pans and mix/bake all 3 at the same time