Brandied fruit?
 

I am looking for an old recipe that my MIL made years ago. It had no alcohol in it but several different fruits and marchino cherries. You let it set on counter and ferment for quite a while. If anyone has a recipe for this, I would appreciate your sharing it. It was really good on ice cream or pound cake.

Oh that was delicious!!!

You had to feed it every once in awhile with sugar and more fruit.

There were also some recipes that you could use it in. I had it the same time as the sourdough starter and used some from both for a tea bread.

Try google ... I looked awhile back and found several recipes on how to start and feed it.

I had made that one time several years ago. The recipe was called friendship cake. My neighbor gave me a starter. You would feed it every day for a month(you needed to use a gallon jar). Then when you made the cake, you used some of the fruit, divided the rest into starter packs keeping one for your next batch and passing the others along to friends-hence the name, and I believe it was an Amish recipe to begin with. I went online, and found the starter recipe http://allrecipes.com/recipe/friends...er/detail.aspx and the cake recipe http://allrecipes.com/recipe/thirty-...iendship-cake/

Hope this is what you are looking for. Will you be bringing a starter over to me in 30 days? ;-)

Just checked out the allrecipes.com and I found that yesterday, but that calls for 1 1/4 c. brandy. Her recipe did not have any alcohol in it, just the fruit, juice and sugar, which fermented without alcohol. Thanks..

You need the alcohol to get it started. After that, no alcohol.

Usually you get some passed to you from someone else, so it would appear there was no alcohol added.
Once it gets started, there's no more alcohol to be added.

I have a recipe that does not use alcohol, I will need to find it and then will post it. Will be later today though before I can do this.

I have a recipe I received in 1974. I just read it over and it calls for Brandy or Rum. Hence, I think that is why it was called Brandied Fruit. The alcohol was only added one time to start the process. You add one cup of fruit and one cup of sugar every two weeks. I do remember it was very very good.

Friendship Cake Starter
1st week: 1 cup sugar and 1 cup crushed pineapple
2nd week: 1 cup sugar and 1 cup chopped peaches with juice
3rd week: 1 cup sugar and 1 cup marachino cherries with juice; cut in half
Allow to sit for 3 more weeks. Drain fruit, save the liquid, this becomes your starter for the next batch. Fruit can be used in cake or as a topping for ice cream or cake.

Friendship cake
1 1/2 cups brandied fruit, no juice
1 white or yellow cake mix
1 small box instant vanilla pudding
2/3 cup oil
4 eggs
1 cup chopped nuts, optional
Mix all together and pour into a greased and floured bundt pan. Bake at 350 degrees for 55-60 minutes.

Starter liquid:
Do not refrigerate the following mixture and do not cover tightly:

1 1/2 cups starter juice
2 1/2 cups sugar
1 quart canned peaches with juice
Combine and stir daily for 10 days.

Add: 1 20 ounce can pineapple chunks, with juice
2 1/2 cups sugar. Stir daily for 10 days.

Add: 2 1/2 cups sugar and 2 9 ounce jars marachino cherries, drained. Stir daily for 10 days. On 30th day, fruit is ready for baking.

Hope this is what you are looking for. Definitely not low calorie!!!

Though with FlyFish's recipe you still need the Starter to add all that stuff to.

I used to leave mine a lot longer than the seven or ten or fourteen days ... dependent on how often we used it.
Notice how each is different re number of days? It really was just a matter of how it got varied from one person to the next.

And too, I totally played around with the fruit, depending on what I had. Maraschinos were really nice, as they gave a nice red glow to the mix.


QltingLady ... Interesting ... my first receipt of it was in 1974 too!

Never heard of the fruit one, but used to make homemade bread. Yum-mie!