1st Day
1½ cups starter
2½ cups fine white sugar
1 shot of Captain Morgan's Spiced Rum, optional
1 large can of sliced peaches (30oz), cut into thirds, juice and all

Stir together the sugar, cut sliced peaces and juice in a gallon jug, cover loosely, stir every day until the...

10th Day
2 cups of fine white sugar
1 shot of Captain Morgan's Spiced Rum, optional
1 large can of pineapple chunks (20oz), juice and all

Stir every day until the...

20th Day
2 cups of fine white sugar
1 shot of Captain Morgan's Spiced Rum, optional
1 large can of fruit cocktail (16oz), juice and all
1 jar of maraschino cherries (10oz), discard stems, cut in half, juice and all
Stir every day until the...

30th Day
Drain the juice from the fruit (set the the juice aside for using as starter).
Divide the fruit into thirds to make 3 cakes. (Approximately 2 cups per cake)
Divide the juice into 1½ cup portions. Place in a tightly covered container and give to friends with a copy oif this recipe and a piece of cake! (The starter should be used within 5 days.)

Important!
During the 30 days, none of the recipe should be refrigerated. Place in a covered container at room temperature.
The fruit may bubble and lid pop off, this is fine as long as you have something covering it. The cake can be frozen, but the juice can not. The cake freezes well for a year.

For Each Cake
1 package yellow cake mix (without pudding added)
⅔ cup oil
4 eggs
1 small box of instant vanilla pudding
⅓ of the fruits (approximately 2 cups)
1 cup chopped nuts
1 cup water

Mix ingredients together bake in an greased and floured tube or bundt pan on the lower rack at 350°F. for 50 minutes or until a toothpick, when stuck into the center of the cake, comes out clean. Let cool for 5 minutes and invert on a plate to cool.

Preheat the oven to 350º F.
In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.

Add in a small amount of pink gel food coloring and mix. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.

Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined.

The batter will be thick.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.

In a covered container that is NOT glass, combine all ingredients, stir gently.
Let sit at room temperature for 3 weeks, stirring twice a week.
At the end of the 3 weeks, drain and reserve the liquid. This liquid is your starter.