Do Not Refrigerate...Use Only Wooden Utensils...Store In Covered Container

First Day: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups sugar, 1 large can sliced peaches, drained and diced.

Stir Daily For 10 Days

Tenth Day: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice

Stir Daily For 10 Days

20TH Day: Add 2 9oz. jars marashino cherries drained and diced...I use

Stir Daily For 10 Days

30TH Day: Drain fruit- save liquid- you will have enough for yourself and

You are ready to bake 3 -cakes.

The contributor added: Mix all ingredients and bake in a greased bundt pan 300 * for 1 hour. I serve it plain as after it cools I usually pour about 1-1 1/2 oz of rum over it to add flavor.....very good!