Problem with Amish Fruitcake "secondary starter"

[daisie38]

Hi!

I hope there is someone out there that can help me with my problem. Here goes......

I have followed the directions exactly for making the Amish Fruitcake starter w/ brandy, not yeast. I make the first starter with no problems then when I start to make my "secondary starter" it molds on top within 5-7 days. I have attempted this recipe 2X in the last month. Still the same problem. I am frustrated and do not know what to do. Or WHAT I am doing wrong!
I have made this wonderful cake in the past. But always after someone has given me the "secondary starter" and have never had a problem with any mold.
Can anyone please help me? There might even be a cake in it for you!
I thank you in advance, Daisie38

[daisie38]

Thank you WhisperingPass!
I do have this recipe and follow it exactly.
I guess I will wait to see if I get anymore replys before I try the recipe again.
I wish I could figure this out. Like I said in my first message, I have made this before when my mom gave me the secondary starter to use. I didn't have any problems then. HMMM............
Wish my mom was still here to answer my questions!
If you think of anything else, just let me know.
Thanks again,
Daisie38

[cuteascountry_Shortcake]

Hi Daisie38,

I am wondering if perhaps the problem is with the canned fruits?

Over the years, sizes and content of canned fruits have changed. Do you now use fruit packed in natural juice or light syrup as opposed to the heavy syrup it used to be processed in? I would think that would make a difference in the fermentation of the starter.

Just a thought...

Good luck!

-Shortcake

[cuteascountry_Shortcake]

Hi Daisie38,


Here is another recipe you might like to see for comparison.

Velma TN (9:39:18 pm) : I've started my fruit to make the Fruit Cake for Christmas. This one is more moist than regular fruit cake.

FRIENDSHIP CAKE (Recipe 2)

BRANDIED FRUIT STARTER

1 15 1/4 oz can pineapple chunks
1 17 oz can apricot halves
1 16 oz can sliced peaches
1 10 oz jar maraschino cherries
1 1/4 c sugar
1 1/4 c brandy
Friendship cake, recipe below

Combine all ingredients in a clean, non-metal bowl and stir
gently. Cover and let stand at room temperature for three weeks,
stirring fruit twice a week. Starter is now ready to use.

Reserve one cup starter at all times or you will have to
start all over again. To replenish starter, add one cup sugar
and one of the four fruits; add another fruit every week for the
next three weeks, stirring gently each time. Cover and let
stand at room temperature three days before using. Apricot or
peach brandy can be used and fruit thingytail substituted for
peaches or apricots.

FRIENDSHIP CAKE

1 c butter or margarine melted
1 3/4 c sugar
3 c all purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/4 t ground nutmeg
2 c drained brandied fruit starter
2 eggs
1 c chopped pecans
1/4 c brandied fruit juice (such as
apricot or peach brandy)
powdered sugar

Combine butter and sugar in a large bowl and beat well.
Combine next six ingredients; add eggs and beat well again.
Coarsely chop brandied fruit and add to batter, add pecans and
juice and mix well. Pour into a greased, floured 10-in bundt pan
and bake at 350 degrees for one hour. Cool ten minutes and turn
out onto a wire rack to finish cooling. Sprinkle with powdered
sugar.

Source: Baltimore Evening Sun 5/1/91

This recipe was found at:
www.recipelink.com/cgi/msgbrd/msg_script.pl?read_reply=1&board=0&thread=9566

There were other great gift ideas as well.

-Shortcake

[jblevins]

Can someone please tell me what "thingytail" is? I would assume it is fruit thingytail but don't want to mess up.
Thanks

[Chris in NM]

Hi Sorry to confuse you! The board was down some time ago because of a fire at the origination. Anyway, some words went "wacko"! The word you are looking for is fruit thingytail.

Chris