I give this recipe 4 stars only because it gave me ideas. I could not follow it as written, because I couldn't find the date bread mix - the stores were sold out due to the holiday. What I ended up using was JIFFY Bran-Date Muffin Mix. I followed the recipe for the Bran-n-date bread on the back of the box. Using 3 boxes of mix, 6 eggs, 6 Tbs. brown sugar, 1 cup milk. I added 1 cup of chopped candied cherries, 1 cup chopped dried pinepapple, 1/2 cup chopped dired appricots, 1 cup raisins and 1 cup chopped walnuts. I only dredged the raisins in flour -- but next time I would do all of them (the fruit sinks). I divided the dough into 3 small alluminum loaf pans and baked them for 50-55 minutes at 350. They turned out great. I would like to thry them the original way - but if I can't find the date bread I would make them again this way. It's a much lighter fruitcake than the traditional one. Much better too.....

Reviewed On: Dec. 21, 2009

What an excellent recipe, I followed it as-is, not changing a thing - it was perfect.... Even my husband got into using the cookie press. The only thing you may want to do is make a double batch......

Reviewed On: Dec. 20, 2009

I thought this marinade was fabulous. I probably used 1/2 cup beer instead of 1/4 cup, a little more spices and let it soak for 4-5 hours. My family loved it (and they are NOT easy to please). I'm even thinking about using it for a marinde for BBQ chicken. I WILL use it again and I have passed it on to all my BBQ friends. Carol, Allen Park, MI

Reviewed On: Jul. 23, 2009