Reviewer:

Reviewed: Mar. 8, 2008

My first fruitcake attempt and it turned out well. It was a little dry; but I may have overbaked it. As a remedy, I wrapped in cheesecloth soaked in apple juice for several days and it moistened up fine. I substituted walnuts for the Brazil nuts. My husband and mother, both fruitcake fanatics, really enjoyed it...especially since it was homemade.

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12 users found this review helpful

Reviewer:

WDH

Cooking Level: Intermediate

Living In: Shermans Dale, Pennsylvania, USA

Reviewed: Dec. 3, 2007

Liked it very much, but changed the nuts. I don't like brazil nuts, so I put walnuts in. I also made small cakes to give as gifts to my mail carrier, trash man, paper women and Schwan man. I also printed out the recipe for them. They were all excited.

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10 users found this review helpful

Reviewer:

farmergirl

Reviewed: Dec. 21, 2004

I really enjoyed this recipe, but next time I will use a little less nuts and a citrus mix.

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9 users found this review helpful

Reviewer:

CATHEHETT

Reviewed: Nov. 16, 2002

This being my first fruitcake, I really didn't know what to expect. I didn't add as much fruit as the recipe said and it came out great. Nice mellow flavor. Let set for a week or two.

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14 users found this review helpful

Reviewer:

LEE61

Cooking Level: Expert

Home Town: Leominster, Massachusetts, USA

Reviewed: Dec. 13, 2001

This is the best fruitcake ever! It's the kind of fruitcake I grew up with, and I had been searching for this recipe for a long time. The nuts really make the cake -- very crunchy and chewy and dense. Beautiful to look at too, each slice like a stained-glass window. The first time I made this, I ate half a loaf in one sitting -- it is that irresistible!

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40 users found this review helpful