Reviewer:

sherry

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2006

This recipe is a very fond memory of my childhood growing up in Dallas. As a child, this cake was one of the things that got me excited about the holidays! My mom lost the recipe a few years ago & to my delight, I found it here. I highly recommend it!!! The cherries & raisons soaked in bourbon are the BEST!

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Reviewer:

Gifford

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Reviewed: Dec. 30, 2003

I made this cake for Christmas and my family really liked it. I thought it was good too but maybe had too many pecans. It was also a bit too large for one bundt pan, but I put a cookie sheet under it in case it spilled over in the oven. It didn't but almost did and that part got crunchy.

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Reviewer:

TYTNSFAN

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Reviewed: Jan. 2, 2003

I'm giving this 3 stars only because perhaps I did something wrong, but this just didn't work out well for me. I think it was overcooked, as the outside is VERY hard and can't really be eaten. It is miles short on fruit, although I did add extra. I can hardly taste the alcohol, if at all. The middle is not bad, but overall a major disappointment for all the work, expense, and waiting.

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Reviewer:

MILK N HONEY

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Reviewed: Dec. 27, 2002

I have been making this fruitcake since the mid 1980's and it has never failed to get rave reviews. I have used mini loaf pans and given them as gifts. This is a favorite.

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Reviewer:

LJ8677

Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Dec. 29, 2001

OMG, this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes, I might add a few more cherries next time because the cake is so dense and can feed so many people that it can handle another dozen cherries. I must say that this is not a recipe for children due to the alcohol, but I still gave it a 5 star rating because it deserves it. Thank you so much, Holly, for sharing this recipe. It will be a part of every Christmas from now on.

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Reviewer:

sweetbyte

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Reviewed: Nov. 20, 2001

This recipe is similar to one that has been in our family for years. This cake is fantastic and the recipe is very easy to follow.

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Reviewer:

PASCOTT

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Nov. 18, 2001

The cake is real dense and moist. I recommend more cherries and dates in this recipe. The cake tastes wonderful and perhaps a nice chantilly cream would be excellent with it. It definately needs more fruit. The taste is wonderful and for a first time fruit cake this is a good start.

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