Reviewed: Dec. 15, 2000

My husband LOVES this recipe! I'd prefer more candied fruit and less batter, but this one's a keeper. Brought it into work and everyone who likes fruitcake asked for the recipe. I've been looking for one that doesn't have to sit for weeks in cheesecloth, and this is it. Thanks!

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49 users found this review helpful

Reviewer:

Lovesmurfs

Cooking Level: Expert

Reviewed: Oct. 28, 2004

This is the easiest recipe for fruitcake around. Everyone thinks you went to so much trouble and yet it is so easy. I usually use a 9" tube pan and bake for 3 hours and it always turns out great!! I highly recommend this recipe. No Fail.

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21 users found this review helpful

Reviewer:

SHELL55

Reviewed: Nov. 28, 2004

If you prefer a fruitcake that is more cake and less fruit, this is the perfect cake. It's moist and can be made ahead if desired. I use 5 mini breadpans for mine and it bakes in about 45 minutes. If you lay a piece of parchment in the bottom of the pan and spray with non-stick spray, cleaning up the pan is a breeze. Addendum to my review (12/28/07) The last few years, instead of using the candied fruits, I have used mixed dried fruits - apricots, dried cranberries, pineapple, apple, etc. and some candied cherries for color. It isn't a lot less calories, but it is at least a little healthier and we like it a lot that way. Just use scissors to snip the fruit into small pieces; dip the scissors in flour in periodically to keep the fruit from sticking.

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37 users found this review helpful

Reviewer:

TRISHIAK

Cooking Level: Intermediate

Living In: O Fallon, Missouri, USA

Reviewed: Nov. 29, 2005

Very easy to make. We used candied cherries and chopped them in the food processor first (next time, we'll leave them whole). We also used almonds since our son is allergic to walnuts. The mincemeat we added had run and brandy already in it - delicious! We baked it for 2 hours in a Bundt pan, and it came out very well. My husband added an icing sugar glaze for the top, but this wasn't what it needed. Next time, we'll probably leave it plain, or dust with icing sugar.

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9 users found this review helpful

Reviewer:

Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Reviewed: Dec. 26, 2007

My mom asked that I bake her a fruitcake for Christmas without nuts since she is allergic. I added a cup of whole candied cherries in place of the nuts and it turned out GREAT! This has to be the easiest fruitcake recipe on the planet and it tastes terrific, too. My mom is 85 and is a wonderful cook, so I was so happy that she asked to take the whole cake home with her! Highly recommend this one!!

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12 users found this review helpful

Reviewer:

DDW2020

Cooking Level: Expert

Home Town: Florence, South Carolina, USA

Living In: Columbia, South Carolina, USA

Reviewed: Dec. 25, 2008

Made this recipe exactly as written. Used a bundt pan and baked for two hours. It is delicious! My husband, a fruitcake connoisseur, absolutely loves it. It is so easy to make, I'll make it throughout the year, not just during the holidays. Thanks for a great recipe!

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25 users found this review helpful

Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Reviewed: Dec. 6, 2009

This is the fruitcake I have been making for 30+ years. Goes together quickly, and even people who don't like fruitcake usually like this one. The only bad part is when people ask you for the recipe and find you didn't work as hard making it as they thought you did.

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11 users found this review helpful

Reviewer:

jamie

Reviewed: Dec. 8, 2009

My family doesn't like candided fruit. I soaked 2 cups of dried fruit, cut into bite sized peices, overnight in about 1 cup of rum. I follwed the rest of the recipe exactly. It was absolutely wonderful. Usually I have to take most of my dessert home with me, but not this year!

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11 users found this review helpful