Reviewer:

Reviewed: Dec. 22, 2010

Wonderful cake!!! I use half butter and half shortening ( I don't really like the buttery taste), superfine sugar and cut the baking time to 2 hours. It comes out perfectly! My family finished the whole cake in just one day. This cake is definitely a keeper!

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3 users found this review helpful

Reviewer:

hana

Cooking Level: Intermediate

Home Town: Kota Kinabalu, Sabah, Malaysia

Reviewed: Dec. 7, 2010

This is a great cake. It comes from the Best of Bridge cookbook series that came out in the 70's and 80's. I make it every winter and it always turns out great. Add some glace pineapple and coconut and it's even better.

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7 users found this review helpful

Reviewer:

jswat5

Cooking Level: Expert

Reviewed: May 12, 2010

I made this for Christmas. Good!

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3 users found this review helpful

Reviewer:

kirankilp

Cooking Level: Intermediate

Living In: Chennai, Tamil Nadu, India

Reviewed: Dec. 21, 2008

Even though I haven't tasted this cake yet (I am saving it for Christmas Day) it was easy to make and smells so good! I used multi-coloured glace cherries and added finely chopped almonds and pistachios. My guests will be impressed for sure!

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15 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

Reviewed: Dec. 20, 2004

Absolutely amazing. Delicious! I cut back the cooking time to 1 3/4 hours, though.

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16 users found this review helpful

Reviewer:

DAPHNICA

Reviewed: Apr. 10, 2002

The cake came out very elegant and was delicious.I used 3/4 cup oil instead of butter. The texture and taste is very close to fruit cake. The only difficulty was to prevent ourselves from eating before the cake was mature. I plan to make one more today. Thanks for a great recipe.

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27 users found this review helpful