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Ingredients
- 1 c. cubed canned pineapple
- 1 c. sugar
- 2 Tbsp. brandy
- 1 c. maraschino cherries, including juice
- 1 c. sugar
- 2 Tbsp. brandy
- 1 c. sliced, canned peaches, including juice
- 1 c. sugar
- 2 Tbsp. brandy
Directions
- Here is a brandied fruit that can be used as a topping or possibly in cakes. The fruit, sugar and brandy ferment over a 4-week period of time. Be sure not to cap the mix tightly and make sure you stir it daily. Lick the spoon after stirring for a jump-start to your daily activities!
- Basic Fruit Starter:In a large (one gallon) jar, combine:1 c. cubed canned pineapple1 c. sugar2 Tbsp. brandy
- Let these ingredients sit in the jar for two weeks, stirring daily.
- At the end of two weeks, add in:1 c. maraschino cherries, including juice 1 c. sugar2 Tbsp. brandy
- Let the mix sit two more weeks, stirring daily.
- The fourth week, add in:1 c. sliced, canned peaches, including juice 1 c. sugar2 Tbsp. brandy
- Let the mix sit for two more weeks, stirring daily.
- Separate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or possibly cake. Now you are ready to prepare the fruit for the cakes (recipe below).
- Don't chill the starter liquid.
- You can start Rumtopf in May or possibly June and use as the fruits begin fermenting with the rum and sugar. Just remember to replenish the mix with more fruit and sugar as it is used. Blueberries and apples are the only fruits that don't do well in rumtopf.
- SUITABLE FRUITS:strawberries,whole raspberries/blackberries,whole sour cherries,pitted apricots,unpeeled, halved peaches,peeled and quartered pears,peeled and quartered pineapple, chunked
- OTHER INGREDIENTS
- 1 bottle good quality rum5 liter stoneware crock or possibly porcelain pot (not glass).
- Sugar
- Wash and drain well 1 lb. of fresh, ripe strawberries. Add in 1 c. sugar, mix gently, let stand 1 hour before placing into crock. Place fruit in pot and add in 1 bottle rum. Place a saucer on top of the fruit and let stand in cold, dark place. Stir very gently once or possibly twice over the next two weeks.
- Every two weeks add in another in-season fruit, some sugar and rum as needed : 1 lb. washed and liquid removed fresh fruit + 1 c. sugar and sufficient rum to cover by 1/2".
- Although Advent is the traditional time to begin sampling the Rumtopf, it can be used at any time and the ingredients refreshed with the addition of more fruit, sugar and rum.
- Remember, however, which after the addition of the fresh fruit it takes AT LEAST 2 weeks before fermentation is well under way again. The longer you allow the mix to stand and ferment, the richer the Rumtopf. Which is why the Rumtopf is traditionally begun in May or possibly June and eaten during the Christmas season..6 months of richness!!!
- 30 Day Cake
- Day 1:Pour 1 pt of starter in a glass gallon jar.
- Add in a large can of sliced peaches with its juice.
- Cut each slice into 4 pcs.
- Add in 2 1/2 c. sugar and stir every day for 10 days.
- (Cover jar with saucer and leave sitting out at room temperature.)
- Day 10:Add in 1 (16 ounce.) can of pineapple pcs with juice.
- Cut each piece in half.
- Add in 2 1/2 c. sugar and stir every day for 10 days.
- Color will change and fruit will foam when stirred.
- Day 20:Add in 2 small jars of maraschino cherries, sliced in half.
- Don't add in juice.
- Add in 2 1/2 c. of sugar and stir a final 10 days.
- Day 31:These are the ingredients you will need: 3 boxes Duncan Hines Golden brown Cake Mix3 boxes Vanilla Instant Pudding1 dozen eggs1 small bottle cooking oil3 c. raisins3 c. walnuts3 c. pecans3 c. coconut
- Step 1:Preheat oven to 300 . Grease & flour 3 tube pans.
- Step 2:Drain fruit in bowl. Put juice in 3 pint jars. These are the starters. Freeze (1 year) if not using in 3 days.
- Step 3:For each cake mix:1 box of cake mix1 box pudding4 eggs2/3 c. oil1 1/2 c. liquid removed fruit.
- Stir with spoon. Add in one c. each of remaining ingredients. Bake 55-60 min.
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