Instructions: Here is a brandied fruit which can be used as a topping or in cakes. The fruit, sugar and brandy ferment over a 4-week period of time. Be sure not to cap the mixture 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 cup cubed canned pineapple
1 cup sugar
2 tablespoons brandy

Let these ingredients sit in the jar for two weeks, stirring daily.

At the end of two weeks, add:
1 cup maraschino cherries, including juice 1 cup sugar
2 tablespoons brandy

Let the mixture sit two more weeks, stirring daily.

The fourth week, add:
1 cup sliced, canned peaches, including juice 1 cup sugar
2 tablespoons brandy

Let the mixture 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 cake. Now you are ready to prepare the fruit for the cakes (recipe below).

DO NOT refrigerate the starter liquid.

You can start Rumtopf in May or June and use as the fruits begin fermenting with the rum and sugar. Just remember to replenish the mixture with more fruit and sugar as it is used. Blueberries and apples are the only fruits which do not 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 rum
5 liter stoneware crock or porcelain pot (not glass).

Sugar

Wash and drain well 1 pound of fresh, ripe strawberries. Add 1 cup sugar, mix gently, let stand 1 hour before placing into crock. Place fruit in pot and add 1 bottle rum. Place a saucer on top of the fruit and let stand in cool, dark place. Stir very gently once or twice over the next two weeks.

Every two weeks add another in-season fruit, some sugar and rum as needed : 1 pound washed and drained fresh fruit + 1 cup sugar and enough 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, that 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 mixture to stand and ferment, the richer the Rumtopf. THAT is why the Rumtopf is traditionally begun in May or 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 a large can of sliced peaches with its juice.

Cut each slice into 4 pieces.

Add 2 1/2 cups sugar and stir every day for 10 days.

(Cover jar with saucer and leave sitting out at room temperature.)

Day 10:
Add 1 (16 oz.) can of pineapple pieces with juice.

Cut each piece in half.

Add 2 1/2 cups sugar and stir every day for 10 days.

Color will change and fruit will foam when stirred.

Day 20:
Add 2 small jars of maraschino cherries, sliced in half.

Do not add juice.

Add 2 1/2 cups of sugar and stir a final 10 days.

Day 31:
These are the ingredients you will need: 3 boxes Duncan Hines Golden Cake Mix
3 boxes Vanilla Instant Pudding
1 dozen eggs
1 small bottle cooking oil
3 cups raisins
3 cups walnuts
3 cups pecans
3 cups 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 mix
1 box pudding
4 eggs
2/3 cup oil
1 1/2 cups drained fruit.

Stir with spoon. Add one cup each of remaining ingredients. Bake 55-60 minutes.

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