Rich Dark Fruitcake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 19, 2007
I 1/3 the recipe and baked the cake for 2 and a half hours.The cake is moist and has a nice flavour. I didn't like dates so i replaced them with cashewnuts instead. I didn't change anything else. Good recipe.
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Reviewed: Oct. 24, 2011
I made this two years ago, it was fabulous! I lost the recipe and have been looking for it ever since. So glad I found it again.
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Reviewed: May 13, 2012
used this recipe for my wedding cake the only thing different I did was soak the dried fruit in sherry and brandy for two weeks the guests went home wanting more so thankyou super dobor cake
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Reviewed: Jan. 24, 2011
this is an awsome recipe
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Reviewed: Dec. 6, 2013
This is the best Xmas cake recipes I have ever used.
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Cooking Level: Beginning

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Reviewed: Oct. 7, 2012
I always use this recipe because the proportions work well for a lot of cakes. I modify it a little bit, using as much fruit and nuts as will fill a kitchen-aid mixer bowl, and I like to add chocolate chips. And I sometimes use coffee and orange juice or just orange juice, instead of grape juice and coffee. I usually pour it out into 10 mini loaf pans, and usually have enough batter left over for one large loaf pan as well. And I soak them in some combination of whiskey, rum, citrus brandy, and Frangelico.
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Reviewed: Jan. 3, 2014
Next time, less raisins, more candied peel, otherwise PERFECTION!
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Home Town: Cottonwood, California, USA

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