Within 3 days of receiving your starter, in a 1 gallon glass jar (I found mine at Old America Store), add 29 ounce can sliced (and juice) peaches, cut in half to the starter, plus 2 cups sugar. Stir well.MIXTURE SHOULD BE STIRRED EVERYDAY AND STORED UNREFRIGERATED WITH LOOSE TOP.

I list these “addition days” on my kitchen calendar to remind myself to add:

Day 10: 20 ounce “tidbit pineapple or chunk, the juice and 2 cups sugar.

Day 20: Add two 10 ounce jars maraschino cherries, and 2 small cans (or large can) mandarin oranges, the juice and 2 cups sugar.

Day 30. You are ready to bake your cakes: FOR EACH CAKE YOU NEED:

1 box golden butter cake mix
1 box instant pudding mix (any flavor except chocolate)
4 eggs
2/3 c. Wesson oil
1 c. each of chopped pecans, walnuts, coconut, dates, raisins
1 1/2 c. drained fruit

There is enough fruit for 3 cakes; however, you can make two large cakes if you have large Bundt pans or tube pans. Grease and flour pans. I put a circle of wax paper in the bottom of my pans.Bake 1 hour and 15-30 minutes at 300 degrees. Do not overbake.

The oil, eggs, cake mix and pudding mix can be mixed in electric mixer but then dough will be quite stiff and you must add the remaining ingredients by hand.

Cool 30 minutes, turn out, then turn over and brush top and sides with slightly warmed Karo syrup.

You do not have to use all the nuts, etc., name in recipe; you can use just 1 cup of each, but cake is much better when all are used.

Cool and wrap with freezer paper if storing in freezer. Keep 1 pint juice for yourself and give 2 pints (and a copy of recipe) away to friends.