Original recipe yields 36 servings
Based on a 2,000 calorie dietSee full nutrition
Ick! This fruitcake (even though it was covered while baking) was dry, crumbly, dense and hard as a brick!!! A small church near where I grew up used to make and sell a (very moist) light frui...
I did not care for this recipe. I'm obviously not trying this one again!!!
The other reviews were pretty right on, this recipe is kind of dry and crumbly but...it makes really good toast and I even cut it into slices and then baked it and made a kind of biscotti and it...
this cake is best cooked at 120 for 3 hours if made in a 14 inch cake tin then left for 6 weeks until mature then it will cut and moisten I made my wedding cake with this cake and everyone enjoy...