Reviewed: Dec. 28, 2011

It needed something to fit my tastes, so I changed a few things. I used brown sugar, 1 Tb cocoa powder, added raisins, and put in rum extract. Then the spices I used were cinnamon, allspice, and corriander. What I got was a beautiful,dark, cake.

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Reviewer:

raisedbywolves

Cooking Level: Intermediate

Reviewed: Dec. 23, 2011

FANTASTIC!!!

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Reviewer:

misdmom

Cooking Level: Intermediate

Living In: Magnolia, Texas, USA

Reviewed: Dec. 22, 2011

GREAT! I passed on the citrus peel and glace cherries I used dried dates, figs, golden raisins, cranberries, apricot and 2 kinds of dried cherries. I also added a mini bottle of Gran Mariner to the boiled fruit. Everyone who made a face when I said fruitcake came back for seconds.

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Reviewer:

GREG59

Cooking Level: Expert

Reviewed: Jan. 30, 2011

Thanks Mark for sharing this wonderfully easy recipe. My first fruitcake ever and turned out as described!

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grajia

Home Town: Shah Alam, Selangor, Malaysia

Reviewed: Dec. 28, 2010

This is the easiest Fruitcake recipe, and turns out great. I did a batch where I soaked all the fruit 24 hours in brandy, and it mellowed out perfectly after the cake sat for a few days. I did four small loaf pans, knocked a half hour off the second bake time.

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Reviewer:

ambert

Reviewed: Nov. 28, 2010

I've never been a big fruitcake fan, but this was delicious! I made it with a few variations: * Dried cranberries marinated in vodka for a few days until fully re-hydrated * Raisins marinated in water until fully rehydrated * Two large apples, diced * Marinated the typical neon dried fruit blend for fruitcakes in vodka for a few days until re-hydrated * Walnuts and pecans because I had them on hand * Used cooking spray on cake pan and it came out fine -- no parchment or newspaper needed. I was trying to get a more natural tasting fruitcake and would probably add more apples/cranberries and decrease the neon fruitcake blend next time. Rum taste was very mild and added a nice warm undertone. This cake would probably be excellent with just apple pieces and I may try that next time.

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Reviewer:

YMATLOSZ

Reviewed: Oct. 21, 2010

Always fascinated by fruit cakes, I finally decided to try three different recipes provided by allrecipes. This was one of them and it won hands down and enthusiastically voted number 1 by my family. It was moist, buttery and delicious. I doubled the recipe and macerated the fruit in 1/4 cup of Captain Morgans Rum for several hours. That's the only change I made. We devoured the first loaf and I saved the second loaf from the mob. Basted it first with the Captains, wrapped it in waxed paper then foil and tucked it away in the garage frig. for Christmas. I will probably baste again. Delicious!

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Reviewer:

MaryL

Reviewed: Dec. 19, 2009

Hi Mark, I first reviewed your cake recipe in 2000. I am still using it with pre-school children (not the boiling bit obviously) to make our nursery Christmas cake. It is still a big hit with children and parents alike. Staff copy the recipe to take home. Fab recipe! Thanks again Mark.

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