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1
Pour starter into glass gallon jar.
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2
Add can of sliced peaches with the juice; cut each slice into 4 pieces.
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3
Add 2 1/2 cups sugar.
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4
Stir.
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5
Cover jar loosely and keep at room temperature.
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6
Stir every day for 10 days.
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7
All the sugar may not dissolve for several days.
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8
Don't cover airtight.
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9
Day 10.
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10
Add can of pineapple tidbits with juice and 2 1/2 cups sugar.
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11
Stir.
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12
Continue as before, stirring every day for 10 more days.
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13
Your starter has changed color and your fruit will foam when stirred.
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14
Day 20.
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15
Add 3 6-oz jars of maraschino cherries, drained.
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16
Cut each cherry in half.
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17
Add 2 1/2 cups sugar.
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18
Stir.
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19
Continue stirring daily for 10 days.
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20
These are the last ten days.
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21
The cherries will give the juice its pinkish color back.
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22
Day 31.
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23
You will now bake your cakes.
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24
Preheat oven to 300F (150C).
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25
Grease and flour your pans.
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26
Drain fruit into a large bowl.
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27
Pour juice into 3 pint jars.
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28
Into a large bowl put 1 box cake mix, 1 box instant vanilla pudding mix, 4 eggs, 23 cup oil and 1/2 the drained fruit.
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29
Mix with a spoon only until well mixed.
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30
Then stir in 1 cup each of raisins, walnuts, pecans and coconut.
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31
Pour into prepared pans.
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32
Bake until straw inserted in center comes out clean.
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33
Makes 2 tube pans or 12 one pound loaves or 4 loaves, 9 1/2x5 1/2x3-inch.
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34
Bake one tube pan at a time for approximately 60 to 90 minutes.
