Apricot Fruitcake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 16, 2003
This fruitcake is super moist . I made it on Sunday and ate it on Monday and it was like a fruitcake that had been maturing for 3 months. Great if you are behind in your fruitcake baking for christmas. Which is exactly what I want it for.
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Reviewed: Dec. 14, 2007
All of Carol's recipes are great. I have tested them time and time again and all over the country I hear the same. I do set my oven on 325 degrees for 1-1/2 hours. It seems to work best for me. instead of the 3
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Reviewed: Dec. 10, 2010
This Fruitcake was FABULOUS!!! And I dont even like fruitcake!!!
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Reviewed: Jan. 14, 2011
Outrageous used1 cup cut apricots and used the water softened (not mushy) in for (nectar) liquid to cut calories used 8 ounces of dried pineapple and replaced mixed fruit with pecans. Lasted for 2 weeks wrapped in saran.
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Reviewed: Apr. 23, 2013
I don't even like fruitcake that much--or I didn't think I did! But this cake is so moist and awesome I went on an apricot baking spree. My husband thought I was crazy for baking cakes all day until he took a bite. ;]
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