This was in the Lafayette paper yesterday and sounds like a great starter for holiday gifts.

STARTER SYRUP:
Use only juice from the canned fruits:
1 (15 1/4 ounce) can pineapple chunks
1 (16 ounce) can sliced peaches
1 (17 ounce) can apricot halves
1 (10 ounce) jar maraschino cherries
1 1/4 cups granulated sugar
1 1/4 cups brandy

Pour the juices, sugar and brandy into a 1-gallon glass jar. Let stand at room temperature for 21 days. Cover loosley with aluminum foil, with a wooden spoon inserted through the foil to stir daily, Do not remove foil or spoon. DO NOT use a metal spoon.

ON DAY 22, PLACE THE FOLLOWING IN A 1 GALLON JAR:
1 1/2 cups starter syrup
2 1/2 cups granulated sugar
1 (20 ounce) can sliced peaches, cut up, including the juice

ON DAY 32, ADD TO THE JAR:
2 1/2 cups ganulated suger
2 cans (20 ounce each) pineapple chunks with the juice

Cover and stir daily for 10 days.

ON DAY 42, ADD TO THE JAR:
2 jars (10 ounce each) maraschino cherries halved, drained
(do not add the juice)

Cover and stir daily for 10 days.

ON DAY 52 YOU ARE READY TO BAKE CAKES.

When you drain the juice from the fruit, you will have enough fruit to bake three Bundt cakes. Save 1 1/2 cups of juice for your starter and the rest to three friends, along with this receipe.

FOR EACH CAKE:
1 (18.5 ounce) box of yellow cake mix
1 (5.1 ounce) box instant vanilla pudding
2/3 cup vegetable oil
1/3 of the drained fruit (above)
4 eggs
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Place all ingredients for the cake in a large bowl and mix together. It will be thick. Stir until smooth. Pour into prepared Bundt pan.

Bake at 350 degrees F for 50 to 60 minutes. Let stand for 10 minutes after removing from the oven. Turn from pan onto plate.

This cake takes almost two months to make so it's gotta be good, like really special. I think it will make great holiday gifts for some very special friends. As for all the fruit left over on the first day - make a cobbler or a Dump Cake! Enjoy!