1½ cups starter (juice)
2½ cups sugar
1 (16 oz.) can sliced peaches and juice

In 1 gallon glass jar, combine all the above ingredients.  Let stand on counter for 10 days. “Caution you must stir every day”

On 10th day add 2½ cups sugar, 1 (20 oz.) can chunky or crushed pineapple and juice.  Let stand for 10 more days.  Stir every day as before.  Juice will foam.

On 20th day add 2½ cups sugar, 1 (16 oz.) can fruit cocktail and juice, 1 (10 oz.) jar maraschino cherries, cut in ½, add juice, let stand 10 more days.  Stir every day.  Juice will foam.

On the 30th day.  Drain off the juice, pour 1½ cup of starter juice, give starter juice to 6 different people.  (DO NOT REFRIGERATE THE STARTER JUICE.)  It will kill the yeast.  REFRIGERATE the fruit.  It will keep for 2-3 weeks.  Fruit enough for 3 cakes.  Bake in fluted or bundt pan.