Reviewed: Nov. 16, 2009

This had way too much butter! It spilled all over my oven and was a mess to clean up. you could probably use half the amount of butter and still have a moist cake. We wrapped the cakes in cheese cloth that had been dipped in rum, then stored them in zip-lock bags in a cool dark place for a month before eating them.

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ajpense

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Reviewed: Jun. 21, 2009

This was my first time ever baking a fruit cake, and I am so glad I used this recipe! It turned out great! At first, I was worried about leaving the cake for two weeks, but as it turns out, fruitcake really does taste better as it ages. I decided to use this recipe to bake a cake in a 9-inch round pan, so I cut the amount of ingredients accordingly. I also added more candied fruit and put in less raisins (personal preference). The cake turned out moist, rich, and flavorful. It was much better than ANYTHING you could buy in any bakery. Just make sure you use high quality brandy! You can really taste the difference. =D

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44benny44

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Reviewed: Feb. 18, 2009

well its still winter here, had the urge to make fruitcake...this is a fantastic recipe! If you like dense, moist and dark!! which i do..I did a mod or two..but the basic recipe i have made before and was just wonderful...my mods..1 cup butter with 1/2 cup oil..1/4 c molasses added, added 2 tsp ginger and used pecans and used rum.....this provided a very fruity, dense, nutty,and moist cake...it did take one bundt pan and two mini's and yes it takes about 3 hrs to bake..worth every moment...will be making a rum cream sauce to go over it. remember this is a dense dense cake!!

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teri4188

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Dec. 11, 2008

don't like it sorry

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Jo.

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Reviewed: Oct. 17, 2008

This was my first time making fruitcake and it turned out excellent. I'm giving the recipe 4 stars instead of 5 because it needs some modifications. I followed the advice of past reviewers--I soaked the dried fruit in brandy for a day and I baked the fruitcake for 3 hours at 225. I used dried cherries, cranberries, and apricots (in addition to the raisins). Another modification I made was to cut the spices in half. I like a lot of spices, but I feel that if I had put in the amount in the recipe it would have been overpowering. I doubled the recipe and it filled 6 medium loaf pans (I think they were 3 x 5). My husband and I sampled one of the loaves right out of the oven and it was delicious. I have the remaining loaves resting in the refrigerator and will drizzle brandy on them occasionally. I will add more information to this review after the loaves have sat for a couple of weeks. I think that there could have been more fruit and nuts added but I'll see what it tastes like after it has sat.

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GINAHAWKINS

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Reviewed: Sep. 17, 2008

This cake is awesome!!!!! It will be part of our Christmas from now on. I have always hated fruitcake, but not anymore. Thank you so much for sharing a part of your family.

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Joni L

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Reviewed: Jan. 29, 2008

This was my first fruit cake I made and I am glad I chose this one. Everyone who tried the cake LOVED IT - even those who do not like fruit and brandy :) It took about 3 hours to bake. I changed the recipe a little bit - for the fruits I used raisins, dried cranberries, dried cherries and apricots (I LOVE apricots)..and it turned out really good. This was a very rich and flavorful cake! I will make it again and will be come the 'aunt who brings fruit cake to Christmas' :)

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Karisa

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Reviewed: Jan. 11, 2008

Very good cake. It takes long time to bake, but it's wort it. I used apple sauce instead of butter and added little orange juice instead of the 4 egg, i had only 3. It came very good and everybody loved it. I'm baking it second time now:)

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milenaalb

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Jan. 10, 2008

I made this cake yesterday for 16 servings. I too had a problem with the timing and such a slow oven. I increased the temp towards the last 40 minutes to 250. It took almost 2 1/2 hours to bake. Does anyone else think a higher temp would have been OK with less baking time, without sacrificing texture and taste? I want to make another one that's lighter in color. I took the cake out of the pan after 10 minutes of cooling and it came out perfectly. Loosen the edges with a knife before removing. Also, I wrapped mine in cheesecloth before putting it in foil.

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Kakeladie

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Reviewed: Dec. 31, 2007

This recipe was so good. I've never liked fruitcake and neither have most of the other people who tried this one and loved it. I soaked the fruit in brandy for a few days and then added the additional brandy required by the recipe. I used pecans. Baked for about 1 hour and 10 minutes and only added the additional tablespoons of brandy twice (it smelled so strong I decided to leave it alone). Waited only 2.5 weeks and it was still fantastic!

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michelle

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Reviewed: Dec. 28, 2007

I had to cook this cake just over 2.5 hours to get it done. After cooling, it crumbled when coming out of the pan. I drizzled with brandy for 2 weeks anyway, but was very disappointed with the out come. Way too much spice; cloves especially. I made this for my dad who loves good fruitcake but this was not high on his list. Will try another recipe next Christmas.

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Melissa

Cooking Level: Expert

Home Town: Morehead, Kentucky, USA

Living In: Bonnieville, Kentucky, USA

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Reviewed: Dec. 25, 2007

I made it with rum instead of brandy. However my family could not wait a week to let the alcohol soak. It was absoulutely delicious. Thank you.

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angenoire

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Reviewed: Dec. 17, 2007

I have to say the initial flavor of the batter was good. However, after sitting and curing the taste of cloves was so strong that we couldn't eat it. I was so upset. I think it would be good if there were actually no cloves in there at all.

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Stefani Buhajla

Cooking Level: Expert

Living In: Fayetteville, Arkansas, USA

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Reviewed: Dec. 15, 2007

I followed the recipe faithfully,and had enough left over to make 4 little fruit cake muffins..they were cooked perfectly in 1 hour,but the cake took 3 hours to cook in a bundt pan,very tasty,I will use this recipe again,but halve the quantities,also,I soaked the fruit for 24 hours in brandy before making the cake,maybe that is why it took so long to cook,it is so beautifully moist!!

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Kim

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

I tried this recipe 3 times... doubling each time. Only the 1st time was ONE cake alrite. Every other cake crumbled upon coming out of the pan. I want to love this recipe, the crumbs were delicious... but I just could not get it to work.

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SMAB109

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Reviewed: Dec. 4, 2007

I LOVE fruitcake and this is the first time I've made any. I made this into 8 small cakes and one loaf size. I began about a week before Thanksgiving. I soaked my fruit in brandy for a couple of days, then made the cakes according to the directions. I just tried one of the small cakes tonight and I am happy with the results. My cakes were sticking to the foil so I rewrapped them in cheesecloth then foil. This seems to be working better for me.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Dec. 4, 2007

So far, so good! I'm not a fan of fruitcake, but last year started the tradition of making it for my father-in-law for Christmas. I used one 9x5" loaf pan, and two 5x3" pans, and had the perfect amount of batter. It baked very nicely in about an hour and a half and is in the aging stage right now. Seems like the perfect texture and smell for all those fruitcake lovers to enjoy.

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Rachel DeYoung

Cooking Level: Expert

Home Town: Newburgh, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Nov. 26, 2007

I didn't like fruit cake until I tried this recipe! I added much more dried fruit like cranberries, appricots, dates and for nuts used pecans. I cooked the cake for 1-1/2 hours and found it is better to be less than over done. Fabulous taste and better the longer it ages!

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dianle

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Reviewed: Dec. 23, 2006

Great fruitcake. I soaked my dried fruit mix in rum and I used rum instead of brandy. I also cooked the cake for 3 hours. I made it twice. The second time I added one cup applesauce because I had read it makes the cake moister. Big mistake the cakes did not turn out well at all. Thank you for sharing.

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Lighthouse Rita

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Reviewed: Dec. 14, 2006

Excellent! I soaked my fruits and nuts in brandy for a week in advance and aged the cakes longer (more brandy applied less frequently). Like everyone else, mine took about 3 hours to bake, and longer wouldn't have hurt. I think a lot depends on whether your image of fruitcake is dry or wet.

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AWO

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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