Made it for Chinese New Year, in mini meatloaf pans as gifts to family and friends. This recipe is easy to follow and it really only takes 20 minutes to whip up everything before heading to the oven. The finished product is moist and dense in flavour, probably due to the fact that I pre-soaked my fruits and nuts in rum for about a year. It aged better that way and the flavour comes out concentrated. This will be my family fruitcake recipe I will use year in and out! Thanks Mark! BonnieVic-Malaysia

Reviewed On: Dec. 21, 2003

It was a success at my first attempt as it's really simple. I added extra mashed bananas and also sliced bananas to make to make really authentic. Need more baking time though, about 20-30 mins more, by this time you will have some dry crust to it. I recommend that you wrap your cake tin with greaseproof paper / patchment paper to prevent hard crust forming. I will serve it as a dessert next time, slightly warm (in microwave) with toffee sauce. All the best!

Reviewed On: Dec. 10, 2002

Who can resist not trying this recipe seeing the number of reviews and ratings it attracted. I made this and bought it to a birthday party where there was other birthday cake, I could tell that my cake attracted more attention than the other shop-bought cake. Firstly, because of the impressive outlook and mostly, the great taste! Thanks Stephanie for sharing!!

Reviewed On: Jun. 20, 2002