Classic Friendship Fruitcake

Place the starter in a large glass container or bowl, making sure it's positioned upright to prevent any spills. Next, carefully pour the peach juice over the starter, ensuring it's evenly distributed. Then, take each of the four peach slices and cut them into smaller pieces before adding them to the starter-juice mixture. Use a spoon to stir in 2 1/2 cups of sugar until it's fully incorporated. Cover the container loosely with a clean cloth to allow for airflow. Place the container on a surface at room temperature and let it sit for 10 days, stirring it once every day. To prevent any unwanted visitors, position a pan of water underneath the container to keep ants away.

After 10 days, it's time to add the pineapple juice to the starter mixture. Take each of the pineapple halves and cut them in half before adding them to the starter mixture. Use a spoon to stir in 1/2 cup of sugar until it's fully incorporated. Allow the mixture to sit loosely covered at room temperature for another 10 days, stirring it once every day. As the mixture sits, you should start to notice a change in color and the formation of foam when it's stirred.

On the 20th day, take each maraschino cherry and cut it in half before adding it to the starter mixture. Use a spoon to stir in the remaining 2 1/2 cups of sugar until it's fully incorporated. Allow the mixture to sit loosely covered at room temperature for the final 10 days, stirring it once every day. As the mixture sits, you should start to notice a slight pinkish hue from the cherries.

Once the mixture has completed its final 10 days, it's time to separate the liquid from the fruit. Carefully pour the liquid into three glass or ceramic pint jars, reserving the fruit for later use. Set the reserved fruit aside.

Preheat your oven to 325 degrees F (165 degrees C). To prevent any sticking, grease and flour two 9x13-inch baking dishes.

In a large bowl, combine the contents of one box cake mix, four eggs, two-thirds cup of oil, and one package of instant pudding. Use a spoon to mix everything together until it's well combined. Then, add half of the reserved fruit and stir until it's fully incorporated. Next, add one cup of raisins, one cup of nuts, and one cup of coconut to the mixture. Stir until everything is fully incorporated; the batter should be stiff. Pour the batter into one of the prepared baking dishes. Repeat this step for the second cake.

Place both cakes in the preheated oven and bake them until a toothpick inserted into the centers comes out clean. The baking time should be between 55 to 65 minutes, depending on your oven's performance.