Reviewed: Sep. 19, 2010

I had never made fruitcake before, so this was a first, for me. I decided to give this recipe a shot, because of your little blurb about the cake :). I followed the recipe exactly, but cut down the fruit+nuts (family's not too big on it), and it turned out perfect! It was moist, not too sweet, and so aromatic! I am surprised this has only one review so far. I'll be making this often & thanks for sharing this family recipe :)

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

Reviewer:

Asma

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 22, 2007

I love this very moist fruitcake. I got so many compliments on it! It is very moist! I baked mine in a bunt pan and a bread pan. It took 1 1/2 to bake at 300. I added 1/2 cup whiskey to one of them. Because it is already moist, I was afraid to pour the whiskey over top but I did and people said it was the best fruitcake they have ever eaten!! Next time I will add a little more fruit. It is more "cakey" than "fruity" But I appreciate the recipee....It made me look like such a good baker!! I will make this year after year!

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