Christmas Cake Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: May 22, 2004
Excellent - moist and delicious!
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Photo by MACLEOD26
Reviewed: Dec. 19, 2003
I've been making fruitcakes for several years, dutifully wrapping them in liquor-soaked cheesecloth which I refreshed on a regular basis. Well, all I can say is 'Thank you Carol! I'll never soak a fruitcake again!' This is the most moist, delicious fruitcake I've ever eaten. No need to wrap in cheesecloth. I do recommend letting it 'mellow'. I soaked my fruit for a full 24 hrs. rather than overnight. I also mixed some dark rum in with the brandy. Being allergic to nuts, I omitted them and slightly increased my fruits. I baked in a tube pan, too. Anyway, the yummiest fruitcake around and it will make a believer out of the most vocal critic. >>>>>>>>>>>December 2010 update: Used Grand Marnier to soak the fruit this year and Muscovado sugar. Increased my dates to abt. 1.5 cups. Didn't think it was possible, but even yummier this year!
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Photo by MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA
Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 7, 2003
I tried this cake last Christmas. It was the best, ever. I used apricot brandy. I did not feel icing was necessary. I will most definitely make this cake again. Thanks so much for sharing it!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Goodwood, Ontario, Canada

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Reviewed: Dec. 11, 2002
Thank you Carol for sharing a great recipe. I have been on the look out for a simple and good recipe for quite some time now. This cake turned out perfect, just the way I like it. Since I have a convection oven, I reduced the temperature by 25 degrees and my cake was done is 2 hours and 45 minutes. Thanks for sharing the recipe with so many readers.
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Reviewed: May 26, 2000
Made this dark fruit cake last Christmas also made a light fruit cake. The dark cake was eaten before Christmas.
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Displaying results 61-65 (of 65) reviews

 
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