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(Takes 30 days to process)
Step 1:

1 1/2 c. starter juice
2 1/2 c. sugar
1 lb. can sliced peaches

Step 2:
1 lb. can pineapple chunks
2 1/2 c. sugar

Step 3:
2 1/2 c. sugar
1 (10 oz.) jar maraschino
1 (No. 2 1/2) can fruit

Step 4:
divide and share juice

Step 5:
1 1/2 c. fruit mixture
1 box yellow cake mix (without
2/3 c. oil
1 box instant vanilla pudding
1 c. chopped nuts

Use a 1 gallon container. Do NOT refrigerate while
fruit is processing. Always use exact amounts. Include all
juices. Never close container tightly.
Step 1: In gallon container, put ingredients listed for
step one. Stir once daily for 10 days.
Step 2: Add ingredients to step 1. Stir once daily for
10 days.
Step 3: Add ingredients to steps 1 and 2. Stir daily
for 10 days.
Step 4: Drain juice from fruit mixture. This is where
you get your starter juice to share with friends and the fruits
for your cakes. Divide juice into 6 portions of 1 1/2 cups
each and share. There should be enough fruit for four cakes.
Fruit should be used right away.
Step 5: Blend cake mix, pudding, oil and eggs. Fold in
fruit mix and nuts. Bake in well buttered Bundt pan at 350 degrees
for 40 to 45 minutes. Cool to room temperature. Refrigerate
or freeze.
If you haven't been lucky enough to have been given the
1 1/2 cups starter juice, you can make your own with: 3/4 cup
pineapple juice, 1/2 cup apple juice and 1/4 cup cherry juice.

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