Reviewed: Oct. 30, 2009

Wow, this was FANTASTIC! Moist and delicious! Will definitely save to my recipe box!

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Reviewed: Mar. 9, 2008

This bread is just what I was looking for: fruit bread (or cake) with dried, not candied, fruit. I made just a few minor changes by using 1/3 cup butter and then added pureed prunes to make it 1/2 cup, and I added 1/2 cup each chopped dates and dried cranberries. It turned out rich, filling, and very tasty. And the aroma of the cloves was heavenly. I baked it in cupcake pans and the size and portion were just right. This is definitely a keeper!

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ALEXI54

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Reviewed: Dec. 10, 2007

Very very good. Not too sweet and very moist! Definately would make it again.

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BERNGIRL

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Reviewed: Nov. 15, 2007

Great tasting treat! I made 1/2 batch and put into two 2.5 x 5 in. foil pans. Gave one away, and the lady who doesn't even like raisins loved this bread!

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ICE

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Reviewed: Nov. 10, 2007

Delicious! I followed the recipe exactly and it was perfect. Be sure your loaf pan is big enough as this makes a BIG loaf! Very moist; perfect with a little cream cheese on top. Will make again for sure.

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MATURTLE

Cooking Level: Intermediate

Home Town: Holliston, Massachusetts, USA

Living In: Union, Maine, USA

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Reviewed: Nov. 10, 2007

YUMMY! I added a little candied fruit and it came out like a mini fruitcake, but not as heavy tasting. Much better than any storebought fruitcakes. And since I'm in the fruitcake-loving minority, it's an easy size recipe to fill the mini loaf pans. Thanks!!

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