Reviewed: Dec. 21, 2004

A very good fruitcake. What I really like is that you make it in one pot that you cook and mix in. I used lt. brown sugar and added chopped dates and white raisins to the standard candied fruit marinated in a few spoons of brandy and apple juice. I also added vanilla and almond extract. Turns out perfect. Make in a big pot, not a saucepan. I used teflon and also teflon pan to bake in. Slid right out. Will be even better after it ages a day or two.

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Reviewer:

TORIAT

Reviewed: Dec. 8, 2006

The first time i made this i followed it to a "T" and although wrapped and kept in a sealed box it went dry. The second time i made it, i soaked the fruit in brandy over night and substituted brandy for the milk. I left it sealed for a month before trying it, and it was lovely. It also stayed moist much longer than the original one.

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25 users found this review helpful

Reviewer:

Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Reviewed: Dec. 2, 2008

Just the best tastiest and moist fruit cake I have ever made .highly recomend this one! I am not a great cook but thisis so easy.I used chinese 5 spices and soaked the fruit for 4 days in sherry....... diverted a little.

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Reviewer:

patricia22au

Reviewed: Aug. 28, 2010

Family members who hate fruitcake couldn't get enough when I made this recipe! I didn't use candied citron; dried cranberries, cherries, dates, and crystallized finely chopped ginger instead. Then I made a syrup with maraschino cherry juice, spiced rum and brandy, drenched the fruitcake and covered for a couple of days. Delicious!

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Reviewer:

Audrey

Reviewed: Sep. 26, 2012

Cake is simple to make. baked 2 smaller cakes & it took an hour in total to bake. Made it early for Christmas. Cut one to taste. really yummy & rich colour & light caramel taste (prob due to using brown sugar) & fruits did not sink..(which usually happen in past recipes). Next time will use white sugar. Keeper recipe :)

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1 user found this review helpful