Instructions: On the 30 th day, drain and reserve juice from fruit . . . the juice is your STARTER. The fruit will be part of your cake recipe and will make three cakes.

You will always use one cup STARTER for each cake. Remember, ALWAYS SAVE ONE CUP OF STARTER for yourself to make more cakes. Juice can be kept in the refrigerator after made, but not in the freezer. Cakes can be frozen. For best results, STARTER should be used within five days.

Cake (makes one)

1 box yellow cake mix
2/3 cup oil
5 eggs
1 small box vanilla instant pudding
1/3 of the fruit from the Fruit Starter (recipe above)

1 cup pecans or walnuts, chopped
1 cup STARTER (juice without the fruit)

Mix all ingredients together. Bake in a greased bundt, spring-form, or loaf pan. Bake at 300 degrees for one hour. Glaze or ice cake if desired.
*For a lighter cake, use only 1 cup of fruit.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.