Reviewed: Jul. 19, 2009

I have been making it for many years since I found it in All recipes, there is no way you can get it wrong. I love the moisture and the versatility, I just use any fruits I have everytime and it always turns out great.

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Reviewer:

Patricia

Cooking Level: Expert

Living In: Lima, Lima, Peru

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Reviewed: Dec. 9, 2008

I was going to add this recipe, but checked to see if it was already listed. Yep, it was. I love the consistency of this bread, the crust is lovely, and have made it many times using different fruit. This week I'll use coconut, dried mango, and pinepple--whatever I find in the dried fruit gorcery section. This bread is not sticky, so mails well, keeps well & freezes well. My Brother in California loves it! I don't like fruitcake, but this is wonderful! You'll need a large mixing bowl, the batter will be thick, and I cook it in 2 loaf pans!

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Reviewer:

Marion Little

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Reviewed: Dec. 9, 2008

This cake is ligther and in my opinion better than the traditional christmas fruitcake. I added a cup of currants, and baked it in a bundt pan. Had to cook an extra ten minutes, but otherwise no changes to the recipe. Next time I will add more cherries(my wife likes lots of cherries). I will make this again.

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