posted by Ann 09-03-98 3:23 PM


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.

strawberries, whole
raspberries/blackberries, whole
sour cherries, pitted
apricots, unpeeled, halved
peaches, peeled and quartered
pears, peeled and quartered
pineapple, chunked
1 bottle good quality rum
4 to 5 liter stoneware crock or porcelain pot (not glass).

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 lg can of sliced peaches with its juice. Cut each slice into 4 pieces. Add 2 1/2 cups sugar & stir every day for 10 days. (Cover jar with saucer & leave sitting out at room temperature.)

Day 10: Add 1 16oz can of pineapple picees with juice. Cut each piece in half. Add 2 1/2 cups sugar & stir every day for 10 days. Color will change & fruit will foam when stirred.

Day 20: Add 2 small jars of marachino cherries, sliced in half. Do not add juice. Add 2 1/2 cups of sugar & 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 and 1 1/2 cups drained fruit.

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

December '96 issue of Better Homes and Gardens

Store this fruit topping in a tall, narrow jar or crock to keep most of the fruit beneath the syrup.

1 1/2 cups packed brown sugar
1 cup water
4 large pears, peeled, cored and sliced
1 16-oz.package frozen unsweetened peach slices thawed (or 4
fresh, medium nectarines or peaches, peeled, pitted and sliced)
2 cups seedless red grapes, halved
1 medium pineapple, peeled, cored and cubed
2 1/2 to 3 cups rum

In a medium saucepan combine brown sugar and water. Cook and stir over medium-low heat until sugar is dissolved. Cool.

In a 4-quart, tall, nonmetal crock or jar combine pears, nectarines or peaches, grapes and pineapple. Pour cooled syrup mixture over fruit. Add enough rum to cover fruit; stir gently. Store, covered in a cool place overnight. Place in the refrigerator and store, covered, for up to 4 months, stirring occasionally and using portions as desired. Let Rumtopf stand at room temperature for 30 minutes before serving, return remainder to refrigerator. Makes about 3 quarts mixture (24 servings).

Note: To replenish the Rumtopf after serving part of it, you may add 2 cups chopped fruit (any combination of nectarines, peaches, grapes or pineapple) and 1/2 cup packed brown sugar to replace every 2 cups of fruit and syrup removed (the top layer of fruit may darken during the storage period). Store Rumtopf, covered, in the refrigerator. Let stand at room temperature for 30 minutes before serving.

Per serving: 152 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 0 mg cholesterol; 6 mg sodium; 25 g

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