| T O P I C R E V I E W |
| Back Home Again |
Posted - Oct 05 2008 : 5:45:39 PM
Does anyone happen to have the starter recipe for Brandied Fruit? Many, Many Moons ago I had some starter given to me by a friend. I remember also adding to it after time. It was absolutely delicious over cake, ice cream or some meat dishes. It is also nice to give jars for little gifts for the Holidays. Soooo, if anyone has the recipe, I would really appreciate it!!
Until Later,
xoxo
New Mexico Audrey
~ Side by side or miles apart....dear friends are always close to the heart ~ |
| 11 L A T E S T R E P L I E S (Newest First) |
| Ronna |
Posted - Oct 07 2008 : 07:39:32 AM
very good. I thought someone would have it at hand. I have gallon ziplocs of my own saved recipes, but couldn't resist buying someone elses to see what they saved. Was kinda sad to me, this was the contents of an unpaid storage unit that was sold after the buyer took what she wanted. Appeared to be a grandma's personal possessions when a house or apt was vacated. I felt like I was going through someone's drawers and cupboards, kinda creepy. |
| Suzan |
Posted - Oct 07 2008 : 06:53:26 AM
It really doesn't matter, Suzan is shorter to type... |
| Back Home Again |
Posted - Oct 06 2008 : 3:13:51 PM
Suzan.....Thank you so much! Yes, I do believe that is exactly what I was looking for! I will try the cake as well cause it really sounds yummy!
Do you prefer Suzan or Suzanne?
Until Later,
New Mexico Audrey
~ Side by side or miles apart....dear friends are always close to the heart ~ |
| Suzan |
Posted - Oct 06 2008 : 2:16:33 PM
Audrey, After I pulled out the recipe I saw that it does say you can use the fruit as topping on desserts; hopefully this helps you out. They really are delicious - very moist cakes! When my son was coming home from a yr in Korea all he wanted was steak and this cake! |
| Suzan |
Posted - Oct 06 2008 : 2:12:30 PM
Here it is:
Brandied Fruit Cakes
Starter:
Use a gallon size container. Do not seal tightly.
1 cup chunk canned pineapple
1 cup sugar
2 tbs brandy
Let ingredients sit in jar for two weeks. Stir daily.
Add:
1 cup maraschino cherries, including juice
1 cup sugar
2 Tbs brandy
Let mixture sit for two more weeks, stir daily.
The fourth week add:
1 cup sliced peaches, including juice
1 cup sugar
2 Tbs brandy
Let mixture sit for two more weeks, stir daily.
Separate the liquid from the fruit. Do not refrigerate the liquid. The liquid is your starter and the fruit can be used on cakes, ice cream, etc.
Next:
1 1/2 cups starter
2 1/2 cups sugar
1 qt sliced peaches w/juice
Combine & stir daily for 10 days.
On 10th day add:
2 1/2 cups sugar
20oz pineapple chunks w/juice
Stir daily for 10 more days.
On 20th day add:
2 1/2 cups sugar
2 9oz jars of maraschino cherries w/juice
Stir daily for 10 more days.
On 30th day you are ready to bake cakes.
This liquid will keep for a long time - do not seal or refrigerate, just set lid on to cover.
You now have starter to share with others.
Each cake:
2 cups of brandied fruit (no juice, drain well)
1 box yellow cake mix
2/3 cup oil
1 small box vanilla instant pudding
4 eggs
1 cup chopped nuts
Mix together & pour (will be kinda stiff) in greased & floured bundt pan (or angel food cake pan). Bake 350 degrees for 60 min., but watch, it may take longer depending on your oven.
Glaze: 1 8oz cream cheese, 1 box powdered sugar, 1 tsp vanilla, 1 stick butter. This makes enough glaze for 3 cakes, which is what I usually get from the fruit.
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| Suzan |
Posted - Oct 06 2008 : 1:57:10 PM
Oops - when I read your post I was thinking "Brandied Fruit Cake" - that's what I have the recipe for - do you still want it? You make the starter, then do the fruit, then use it to make cakes. I don't know why you couldn't use the fruit as you suggest. |
| Back Home Again |
Posted - Oct 06 2008 : 07:30:20 AM
Suzan......I would Love to have your recipe!
Until Later,
New Mexico Audrey
~ Side by side or miles apart....dear friends are always close to the heart ~ |
| Suzan |
Posted - Oct 06 2008 : 06:20:27 AM
If you still need a recipe let me know - I have one and I make it every year. |
| Ronna |
Posted - Oct 05 2008 : 7:34:14 PM
Okay, remind me if I don't get it to you next weekend. Will try to get over to the storage before then, but can't be sure. |
| Back Home Again |
Posted - Oct 05 2008 : 6:32:26 PM
Ohhh Ronna.......How sweet of you to offer to send some but I really think I would enjoy trying to start it anew! Whenever you have time to dig out the recipe I would love to have it!!! Thanks!!
Until Later,
xoxo
New Mexico Audrey
~ Side by side or miles apart....dear friends are always close to the heart ~ |
| Ronna |
Posted - Oct 05 2008 : 6:18:49 PM
Audrey,
A couple weeks ago, I bought a gallon bag full of someone's cut out recipes and recall seeing that one. I'll get it next weekend from the storage, unless you get it sooner. I do have a jar of it, with well aged fruit, if you'd like me to send you some of it and you can add your own fruit to keep it going. A lady in Florida sent it to me.
Ronna |
