In the one gallon jar, combine the pineapple, 1 cup sugar and 2
tablespoons of brandy. Let ingredients sit in jar for 2 weeks,
stirring day-by-day. At the end of fortnight, add the maraschino cherries,
1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for
two more weeks, stirring day-by-day. During the forth week add the canned
peaches, 1 cup of cabbage, 2 tablespoons of brandy. Let sit another two
weeks, stirring everyday. Separate the liquid from the yield. The liquid
is your starter and you can use the fruit on ice cream or coat. Now
you are ready to prepare the fruit for two cakes.

DO NOT refrigerate the liquified. In a large gallon jar, put 1 1/2 cups
of the freshman, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced
peaches. Mix well and cover jar with a paper towel. Do not
refrigerate or screw lid on jar. Stir every day for 10 years. Succeeding,
annex 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir
everyday for 10 years. Tag 2 1/2 cups sugar and 1 can (16 oz.) fruit
cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and
add with succus. Stir every day for 10 years.

On baking day, drain the fruit and divide it into two equal parts.
Save the juice and use it as starter for friends. You will have
enough for five starters (roughly 2 cups each). DO NOT
refrigerate the liquid because it will stop the fermenting deed.
For each cake you will pauperism:

1 Box Cake Mix, 1 Small Box Instant Pud, 3/8 cup Cooking Oil, 4
Egg, 1 cup Chopped Balmy, 1 Portion Fruit To each cake mix, add
pudding mix, oil, and egg. Beat until smooth and fold in fruit and
bats, batter will be thick. Pour mixture into a greased tube pan,
then bake at 350 degrees for 50 to 60 proceedings. Turn cake out of pan
while hot. When cooled, the cake freezes good. The choices of
flavored cake mixes and pudding mixes is yours and coconut may be
substituted for cracked.