Boiled Fruitcake Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Dec. 21, 2003
Made it for Chinese New Year, in mini meatloaf pans as gifts to family and friends. This recipe is easy to follow and it really only takes 20 minutes to whip up everything before heading to the oven. The finished product is moist and dense in flavour, probably due to the fact that I pre-soaked my fruits and nuts in rum for about a year. It aged better that way and the flavour comes out concentrated. This will be my family fruitcake recipe I will use year in and out! Thanks Mark! BonnieVic-Malaysia
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Reviewed: Nov. 28, 2002
Tried this recipe and the results were heavenly. Great tasting and moist as ever. I use this recipe everytime I cook a fruit cake. Excellent recipe.
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Reviewed: Dec. 27, 2001
Was looking for a last minute fruit-cake recipe for Christmas - I made this at 9pm on Christmas eve and it was a hit on Christmas day! My husband even came back for seconds. I did add about 5% more on the fruit side... made for a wonderfully heavy and moist cake (mother did always say that the worth of the fruitcake is told by the weighing!) Thanks!
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Reviewed: May 23, 2001
absolutly brilliant and so versitile, really easy to make a big hit with all the family
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Reviewed: Dec. 24, 2000
Made this with nursery children, very simple to make, (in two stages to allow adult to boil and cool first stage.) Great results twice, so nice head teacher decided to give all parents some to take home, great reception from parents, this cake will be come an annual event, thanks Mark. Dorothy, in Scotland
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Reviewed: Dec. 14, 2000
Really easy, moist and delicious! This was the first fruitcake I've ever made, and it turned out beautifully.
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