Reviewed: Nov. 21, 2008

The baking time was too long. The cake was too crunchy and hard to cut. I poured some rum over the loaf and let it sit for a day. Unfortunately the cake fell apart. Now I serve it in a bowl. Tastes great!

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Chef Ron

Home Town: Spokane, Washington, USA

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Reviewed: Oct. 29, 2008

Thanx so much for this recipe. It turned out AWESOME! Thanx again.

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1993Cadillac

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Reviewed: Jan. 31, 2008

double the batter, so it sticks together better. and if making in smaller sized loafs, reduce the bake time. ffk

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Faden

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Nov. 26, 2006

I think some ingredient is missing from this. It came out way too dry. I followed the directions exactly. Not enough batter for the nuts and fruit.

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Reviewed: Nov. 29, 2004

I might've done something wrong (like use slightly smaller pans), because the fruit mixture was enough for a double recipe. I saved half of the fruit to make later, and used the entire batter recipe, since my husband likes his a little cake-y. Other than that, it was simple to make, and even better to eat :)

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PAMELAJ1969

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Reviewed: Jul. 11, 2002

Simple and delicious!

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10 users found this review helpful

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IAK817

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Reviewed: Dec. 13, 2001

Yummy! Very crunchy and chewy and dense and sticky, just like a good fruitcake. Beautiful sliced, like stained glass.

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BROWNIEBAKER

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Reviewed: Apr. 27, 2001

I loved this cake! All those nuts is what made this sooo good, but it did take a long time to chop them all up by hand, and a long time to bake. I added some spices to mine. My grand kids didn't think much of it, but what do they know??It is a great holiday cake, and keeps forever in the ice box.

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9 users found this review helpful