Reviewed: Nov. 22, 2009

Delicious! I baked it for only 60 minutes, and should have taken it out earlier still. I used full fat, full flavor egg nog, and switched out chunks of a dried fruit bar for the candied fruit, which I did not have on hand. The dough is springy and moist, and I thought it was very flavorful. My hubby and I ate half the loaf for breakfast, it was so good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jenn_in_sea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

This bread is pretty good. I exchanged currants and raisins for candied fruit. The bread did not have as much flavor as I expected. I have to adjust recipes because we live in 6000F and bread came out little dry. I am not sure if that is my adjustments or it is drier type of bread. It could be good with little bit of honey or jam.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

So easy to make and it turned out excellent! This was an experiment for me, as I made a few adjustments to accommodate my egg allergy and to also make it a little lower in calories (used egg substitute, light egg nog and only 1/4 sugar and the rest Splenda)so I did not expect it to turn out. I baked it for only 60 minutes and the result was a moist, delicious bread that everyone loves. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dawn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

This turned out wonderful- I could tell it's a good cake batter by how smooth it was once mixed. I used golden raisins, currants, and dried cranberries. The texure of the cake is perfect: not crumbly around the fruit, moist without being terribly dense.

Was this review helpful? [ YES ]
4 users found this review helpful