Mixed Brandied Fruit

    Mixed Brandied Fruit


    24 people made this

    A very simple and versatile recipe made with tinned fruit that can be used in other desserts, or eaten on its own.

    Serves: 24 

    • 1 tin (440g) pineapple slices, drained and chopped
    • 1 tin (410g) apricot halves, drained
    • 1 tin (410g) peach slices, drained
    • 1/2 tin (200g) pitted black cherries, drained
    • 300ml brandy
    • 250g caster sugar

    Preparation:30min  ›  Cook:21days  ›  Ready in:21days30min 

    1. In a large glass jar, combine all ingredients. Stir gently with wooden spoon.
    2. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.

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    Reviews (5)


    Something else. I made this and the glass jar exploded sending little shards of glass every where in my kitchen even into the refrigerator and ceiling. DO NOT PUT A LID ON THE JAR, cover with a dish towel or something light.UPDATE : The glass jar is the problem, use a crock like you would for pickles or sauerkraut. It needs to be sealed for the fermenting process but not with a glass jar. - 29 Sep 2008


    Emily, thank you so much!! I've made this starter and cake about 15 years ago. Someone at my job brought the starter in and we all began making the 30 day cake. I placed the starter in the freezer for later and forgot about it. When I moved I ended up throwing it away. Recently I began thinking about the cake, but I couldn't remember the name of it, and I didn't have the starter. One day I went to Allrecipes, and put cake starter in the search, and up popped your cake starter. Thank you soooo much. I'm starting the starter this weekend, and my cake 21 days after that. - 29 Sep 2008


    This awesome! My mum was given a starter in the 70's and made this cake for years. Sadly, she passed away in 99 and I let my ONLY starter go bad after a few years in the fridge...I'm so thrilled to find this recipe and the fond memories of my mum it brings back. Mike - 29 Sep 2008

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