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1
To make the fruit starter, combine all of the starter ingredients in a clean, large glass jar.
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2
Stir with a wooden spoon.
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3
Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.
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4
After three weeks, you can begin making the cake.
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5
Day One: In a very large glass jar or bowl combine 1 pint of the starter with 1 can of the sliced peaches and their juice.
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6
Add 2-1/2 cups (600 ml) of sugar and stir every day for 10 days.
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7
When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid.
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Let sit at room temperature.
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9
Do not refrigerate it or cover it airtight.
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10
A pan of water underneath the jar or bowl will keep the ants out.
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11
Day 10: Add 1 (16 ounce) can of chunk pineapple and it's juice.
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Stir in 1/2 cup (125 ml) of sugar.
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Stir everyday for 10 days.
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14
The color should change and the mixture should foam when stirred.
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15
Day 20: Add 2 jars of the drained maraschino cherries.
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16
Add 2-1/2 cups (600 ml) of sugar and stir every day for the final 10 days.
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17
Day 30: Drain fruit and reserve it and the liquid.
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18
Pour the liquid into 3 glasses or ceramic pint jars.
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19
One for you to start your next cake and two for friends.
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20
Cake must be started within 3 days after receiving the starter or you should freeze the starter to use at a later date.
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21
Do not use plastic or metal containers to store liquid.
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22
Preheat oven to 325 degrees (175 C.).
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23
Grease and flour two 9x13 inch baking pans.
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24
In a very large bowl, combine cake mix, pudding mix, oil and eggs.
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25
Stir in the drained reserved fruit from the starter.
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26
Stir in the raisins, nuts and coconut.
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27
Stir until all ingredients are well combined.
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28
The batter will be stiff.
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29
Pour batter into the prepared cake pans.
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30
Bake cakes at 325 degrees (175 C.) for 55 to 65 minutes.
