I tried this last year, but I made sure I read all of the reviews first. My cakes came out beautifully, but I had to make some changes. First of all you must add more flour to this recipe, use your own judgment based on the consistency of the batter. Next, if you like it dark, then use more browning sauce. With regard to the rum/wine/brandy, like another reviewer said, I only put what I drink, so I soaked my fruits for a week, then boiled them on the stove for about an hour over medium low heat. I soaked them in Jamaican Appleton Brown Rum. That was fun! The most important thing I had to change for this recipe was the baking temperature. This has to bake slowly, I turned my oven down to 250-275 for almost 1.5 hours. It is not going to rise much, if at all, but thats how a real rum fruitcake is. Once you take the cakes out, pour more rum, wine, etc over them for that great moist taste. I am getting ready to make my batch for this year, my husband keeps reminding me, he loves this cake and can't wait!
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I tried this last year, but I made sure I read all of the reviews first. My cakes came out...