The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jan. 12, 2009
This was so good right out of the oven. I wanted to wait but it smelled so good. I got 6 small loaves out of one recipe. I omitted the citrus peel and added dates and raisins for the dried fruit. I will be making this again.
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Cooking Level: Intermediate

Home Town: Okeechobee, Florida, USA
Living In: Crystal River, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 29, 2008
Wow...this is a great recipe. The cake came out so moist and the texture was just right, we loved it. I used brown sugar instead but about 1/4cup lesser & also increased to 2 tsp of mix spice + some nugmet. It came out beautifully & I'm going to make one for a friend as a new year gift. Thanks for sharing a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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Reviewed: Dec. 29, 2008
This was fantastic! I didn't use nuts, citrus or cherries, just mixed fruit and some prunes diced the same size as sultanas (just went by eyeballing the prune amounts). Took it to my Father's house for Christmas Day and everybody went back for seconds, we served it warm with brandy custard or thickened cream and it was so delicious. I didn't cook it the full time as I checked it about 15 minutes before and a skewer inserted in the middle showed it was cooked. I then smeared about 1 tblspn of bourbon over the top and just trimmed the non-stick paper so it was level with the cake and wrapped in foil which helped to soften the top of the cake (it steams) so that it's like the commercial types with the soft, smooth top and not rock hard. I put it in the fridge overnight, next morning left the non-stick paper on, double wrapped in plastic wrap and once in foil again and stored in fridge for five days and it traveled in an old biscuit tin. Seriously wonderful and can I say it blew all the other plum puddings and celebratin cakes that I had bought from the supermarket out of the water? It did. No sooner had I cut a slice, then someone would grab it. Oh yeah, boil the ingredients in a sort of larger style saucepan because the baking soda makes things bubble up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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Reviewed: Dec. 24, 2008
I loved this cake. I first soaked the chopped fruit in about 1/2 cup of brandy for three days. I really think it made a difference. I followed the cooking instructions almost exactly, with the newspaper and all. I did only cook it for an hour instead of the whole hour and forty,though. I think it would have been way too dry otherwise. I made the cake two weeks before Christmas and let it sit in my fridge in a large tin. Every other day I drizzled it with a little brandy. So delicious! I even got a friend of mine(who DOES NOT like fruitcake,haha)to admit that it was very good.
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Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA
Living In: Warren, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 23, 2008
Baking a fruit cake for the very first time and having it turn out so beautifully, was never in my wildest dream. Thank you, Mark, for sharing this recipe and I must say that it has done me a great favor, as Christmas is nearing and I wanted this festive season to be a special one since I've just tied the knot early this year. The cake is so moist and soaking the fruits in Rum, added to its richness. And the final touch - I've poured some Rum over the cake as well once it's all cooled down. Right now, I can't seem to keep my hubby away from the cake. Thanks once again and I shall keep baking this cake, year in, year out. Regards, Nisha Rayan - Kuala Lumpur -
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 6, 2008
The perfect fruit cake - I'll keep this recipe and use it again and again. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 21, 2008
My oven seems to be a turbo fan forced without an option to swap to slow, so when I followed the times as suggested the cake was too dry. On my second go I shaved off 20 minutes for the second part, came out ok, but I think I could still go another 10 minutes and it would be great. So to recap 40min at 160 and then 1 hour at 150 - but do test! For the Australians out there here is the cup version of the recipe. 2 cups mixed fruit; 1 cup glace cherries - not chopped, so you need to chop them up after meausuring; 1/4 cup mixed peel; 1/2 cup walnuts - not chopped up, so will need to do that as well; 2 cups white sugar; 170g butter; 1 cup milk; 1/2 teaspoon mixed spice ( I used 1 teaspoon); 1/2 teaspoon bicarbonate of soda ( same as baking soda); 2 1/2 cups self raising flour; 2 eggs. I also soaked the mixed fruit in rum for a few days as well. Oh by the way, none of the first dry cake was left, gone within days. My husband said it was perfectly OK...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jan. 12, 2008
it was still good even though i only baked them for 45minutes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Jan. 7, 2008
I’ve made this cake several times during the past holiday season because it was such a big hit with family and friends. This is a great recipe. Each time, after the first, I changed the recipe a little just to see how it would turn out. I used a little more fruit and nuts and a little less flour because the recipe is very forgiving. I also drizzled the cakes with orange liqueur. Each cake was fabulous and the cake just gets better after it ages a couple of days. Thank you so much for this excellent recipe.
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 30, 2007
Grrrreat recipe, rich, flavourful...a complete twist to my all time traditional fruitcake recipe. Definetely a keeper!
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Living In: Cuernavaca, Morelos, Mexico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 19, 2007
I have never been a fan of fruit cakes because I hate that fake fruit in there. I used different dried fruits(mixed berries,apricot,dates and pineapple) It turn out excellent. I would say I am a fan of this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 7, 2007
Great recipe! I did not wrap the pans with paper & they still turned out perfectly. I doubled the recipe for two pans. Used 2 C raisins, 1 C dates, 2 C craisins, 6oz pineapple and 2 C apricots instead of the cherries and citrus peel. 1 tsp cloves & 2 tsp cinnamon - the perfect amount. The house smells wonderful too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 6, 2006
This is fantastic! It's my first attempt at fruitcake and not only was it delicious, it's easy. I misread the directions (oops) and used candied fruit rather than dried fruit, so the cake is probably a bit sweeter than it should be; next time I will use the candied fruit (it's so pretty in the cake) but cut the sugar by about 1/3. I also soaked the candied fruit in rum for a week, which gave it a nice, rich flavor. There was way more batter than for one loaf pan, so I also made three small cakes in ramekins and wanted to try infusing them with rum for two weeks, but my husband ate them on the second day! Thanks for the great recipe! -- Jax in the French Alps
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 22, 2006
i suffer with arthritas in arms and hand found this rescipe very easy to do as it is all done in saucepan ritas or anyother arm and hand problems
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Feb. 17, 2005
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 27, 2004
mmmmmmm, this fruitcake is absolutely marvelous! i followed the directions as written, using slightly rounded but equal proportions of the 5 spice blend (i didn't have "mixed spice" in my cupboard). for the dried mixed fruit elements i used 1/2 cup dark raisins, 1/2 cup apricots & 1 cup michigan cherries. the smells are so wonderful during the cooking/baking process! i made this on 12/22/04 & adore how the flavors come together as this fruitcake ages. thank you for sharing your mom's recipe with us, mark!!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 27, 2003
Was looking for a last minute fruit-cake recipe for Christmas - I made this at 9pm on Christmas eve and it was a hit on Christmas day! My husband even came back for seconds. I did add about 5% more on the fruit side... made for a wonderfully heavy and moist cake (mother did always say that the worth of the fruitcake is told by the weighing!) Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 20, 2003
Made this with nursery children, very simple to make, (in two stages to allow adult to boil and cool first stage.) Great results twice, so nice head teacher decided to give all parents some to take home, great reception from parents, this cake will be come an annual event, thanks Mark. Dorothy, in Scotland
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Feb. 18, 2003
Really easy, moist and delicious! This was the first fruitcake I've ever made, and it turned out beautifully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Dec. 12, 2002
Tried this recipe and the results were heavenly. Great tasting and moist as ever. I use this recipe everytime I cook a fruit cake. Excellent recipe.
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