Friendship Bread - 30 day fruit cake

• 1 large can sliced peaches
• 1 large can pineapple chunks
• 1 large can fruit cocktail
• 1 small jar maraschino cherries
• 4 eggs, beaten slightly
• 1 cup (225 ml) chopped nuts
• 1 box yellow cake mix
• 1 box instant vanilla pudding
• 3/4 cup (175 ml) oil
• 7-1/2 cups (1775 ml) sugar
• 1-1/2 cups (350 ml) starter (or substitute)

1. Pour into gallon glass jar: 1-1/2 cups (350 ml) starter, 2-1/2 cups (600 ml) sugar, 1 can sliced peaches in syrup.
2. Store in cool place but do not refrigerate.
3. Allow to ferment.
4. Stir once a day for 10 days.
5. Day 10: Add 2-1/2 cups (600 ml) sugar and pineapple chunks in syrup.
6. Stir once a day for 10 days.
7. Day 20: Add 2-1/2 cups (600 ml) sugar, fruit cocktail in syrup and maraschino cherries.
8. Stir once a day for 10 days.
9. Day 30: Drain liquid from fruit.
10. Divide into 3 parts and store in glass jars.
11. This is the starter for your next batch.
12. Divide fruit into 3 parts, using 1 part for each cake.
13. Mix the cake mix, pudding, eggs, 2/3 cup (150 ml) oil, nuts and 1/3 of the fruit by hand.
14. Bake in greased tube pan at 350 degrees (175 C.) for 50 mins.
15. Starter substitute: 1 cup (225 ml) white Karo syrup, 3 tbs (45 ml).
16. lemon juice and 1/4 cup (60 ml) fruit nectar or water.

peaches, pineapple, fruit cocktail, maraschino cherries, eggs, nuts, yellow cake mix, vanilla pudding, oil, sugar, starter

Taken from online-cookbook.com/goto/cook/rpage/0013F6 (may not work)