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
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
Post by cuteascountry_Shortcake on Feb 3, 2005 22:49:54 GMT -6
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.
Post by cuteascountry_Shortcake on Feb 3, 2005 23:22:07 GMT -6
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.
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.