Reviewed: Nov. 29, 2009

how long do you let this "season"? and what liquid do you recommend?

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kimbraman1961

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Reviewed: Jun. 18, 2009

This is a great recipe. I used a mix of golden dried fruit macerated in spiced rum and no nuts. I also found this cake to require some aging, preferably with a good rum bath. Fantastic fruit cake for lovers and non-lovers alike.

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kitchenfire

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Reviewed: Dec. 22, 2008

Yummy! I decided to go ahead and review it even with my changes because it was so forgiving! I forgot my list so had to guess on the candied fruits - ended up not buying enough pineapple or any currants. So I doubled the candied orange peel (to sub for some of the pineapple) and used dried blueberries and extra raisins for the currants. I also used less nuts because I didn't buy enough. I microwaved the fruit with the OJ as a previous reviewer mentioned but I forget to let it cool before adding it to the butter mixture. Didn't seem to make a difference! I also didn't whip the egg whites quite enough...I have a Kitchen Aid and the bowl was already dirty from the butter/sugar/yolk mixture. It still came out great. The flavor is almost like a sugar cookie - but with the dried and candied fruits!

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DEANISUE

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Reviewed: Dec. 21, 2008

Especially good toasted, if you like fruit cake.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 21, 2008

This recipe is perfect but I always make my own changes...LOL I soaked the raisins in scotch for 5 days.I then reserve the scotch to use to feed my finished fruit cake.I added orange extract and some allspice for a lil more flavor.I still added the orange juice to the mix along with the fruits as the original recipe required.

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kerish

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

This is the best fruit cake I've ever tasted--including those expensive ones made by the monks. Simply fabulous!

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Karen

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Reviewed: Dec. 9, 2008

This recipe is WONDERFUL! Everyone loved it. I tweaked by soaking the fruit in 8 oz. of triple sec and 8 oz. of orange juice. Amazing texture. It gives fruitcake a good name!

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trysch

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Reviewed: Feb. 19, 2008

I made this cake as my "Main" Christmas dessert this past Christmas and I was VERY VERY pleased with the results! I only made a couple changes, and none of those being fundamental. I used whiskey in place of the orange juice and I used less candied fruit and more dried fruits like dates and apricots and dried pineapple not candied. I also poured 1/4 cup whiskey over top before setting aside on the cold backporch to age a little. Everyone loved it..even my husband who is not a fruitcake person. I will make again and again. This is now my fruitcake recipe that I will use. Next year I will probably only use dried fruits and no candied. It makes for a more real flavor. Thank you for this recipe!!

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jwatson

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Reviewed: Jan. 28, 2008

Wonderful recipe. Made several times and gave as gifts. I had nothing but rave reviews from all..Will certainly do this again.

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grannynanny

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 8, 2007

This recipe is really easy to work with. I had to substitute a number of the fruits and the pecans for other fruits and nuts and it still came out looking great! The dough is very thick however, so be forwarned! I also baked it in a couple of bread pans and then since I didn't have three chose to make muffins out of the rest of the dough. I think they'll look great on my Christmas cookie trays (and will probably fool some people into trying them). I made mini-muffins which baked for about 22min. and regular muffin size which baked for about 30min. Personally, next time I will fill the mini-muffin tins fuller next time as they don't really rise and grease the top of the tin as well as the cups. Otherwise it turned out wonderfully. Keep in mind that fruitcakes should be completely cooled in their tins to retain moisture (which somebody had told me just a little earlier).

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Wanderer

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Rivne, Rivne Oblast, Ukraine

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Reviewed: Oct. 17, 2007

I'd tried this one, it's so good especially when let it set for 5-7 days in the fridge. I think next time I will cut out some sugar because it is a bit too sweet for my taste. I use more portion of preserved mandarin orange, and orange flavor and color showed beautifully.Thank you for sharing.

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mommy

Cooking Level: Intermediate

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Jan. 24, 2007

You are right, this recipe converted me! I have never made a fruit cake, this was my first and last. BEST FRUITCAKE EVER!!!! I used the mixed candied fruit and raisins and nuts only, because I just don't care for cherries and pineapples so I tweaked for my taste and it was AWESOME! Thanks

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CENOTES

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Reviewed: Jan. 9, 2006

I followed the recipe to a 'T' and it turned out fantastically. I'm not a huge fruit cake fan but I loved it as did my family. I recommend this recipe to anybody and everybody.

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ARCTICCAT20

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 2, 2006

This is a great recipe for white fruitcake. I have been looking for a good white fruitcake recipe, and this is definitley the one! Will make again every year!

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Dec. 20, 2005

This Cake is way better than other fruit cakes I had and this one is the bomb and it's increbibly good!!!!!!!!!\ This a 5 Star Cake *****

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Dec. 18, 2005

I really dislike tweaking recipes before trying them but i had a few problems getting all the necessary ingredients, so i had to substitute pecans for mixed nuts (mostly peanuts it turns out) and a tropicla fruit mix for pineapple. I also couldn't be bothered to wait for the fruit over night so i put it in the microwave for 8 minutes and this did the trick. Instead of using loaf pans i made a round one, and it is absolutely huge, everyone is very impressed! I havn't tried it as i've only just started feeding it, but it turned out fantastically, although it needs 3 hrs cooking this way. Thank you so much! We don't like dark fruit cake in our house, but this balance as almost....well you could say, saved christmas :D

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AUSSIEBEAR

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Norwich, Norfolk, England, U.K.

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Reviewed: Dec. 24, 2003

I made this first last Christmas (with a few fruit tweaks of my own, but I always do that)and everyone loved it, even the fruitcake resisters. This year I experimented again and baked it in wide mouth pint jars 3/4 full of batter. Then snugged new lids on the hot baked jars, they sealed as they cooled and made wonderful gifts. This is THE BEST!!!!

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KWEBB

Cooking Level: Expert

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Reviewed: Nov. 21, 2002

My family and I didn't like this recipe initially...but then we let it sit for a while and we loved it...couldn't get enough of it. This was my first experience in both making and eating a fruit cake. I've been told since then that fruitcakes are expected to sit for a while--I didn't know. I would recommend making this for those who might not like fruit cake.

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JDUFF

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White Fruit Cake

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