Fruitcake

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Most Helpful Positive Review

Dec 23, 2005

This is THE perfect fruitcake recipie. The only changes i made were to double the amount of brandy and used it to soak the fruits for 24 hours before making the cake. Good cake texture and not too much fruit. The cake mixture, using four eggs, filled an eight inch round tin and took THREE AND A HALF HOURS to bake at the stated temperature. Thanks for sharing.

—Amanda Johnson

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Most Helpful Critical Review

Dec 30, 2010

WHAT THE HECK HAPPENED? This is the first fruitcake I have ever made. i love fruitcake, but this one just didn't do it for me. i need to get my mother-in-law's recipe. It was better, but I'd only give hers a 3+. Maybe it was me that messed this up, but I made it according to recipe and the picture says it all. The flavor was ok but it just didn't turn out the way I expected. Fruitcakes are costly to make, & I just expected 'better'. Maybe I'll have better luck with a different recipe. Since I LOVE fruitcake, I might try again...& maybe I'll have better luck next time. The brandy everyday for 2 weeks? Way too much, too soggy...but I'll try again next year, maybe.

—Brenda the Baker

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63 Ratings

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Dec 19, 2003

I thought this was the best fruitcake I've eaten. I was specifically looking for a recipe that called for real dried fruit, no candied stuff. My daughter-in-law and I made 3 of them a month ago. We waited a month to eat any. It is so moist and very spicey. I brushed on a little brandy every other day for about the first 10 days after baking, then just left it wrapped. Even family members who questioned why we would make a fruitcake liked this one. Wonderful!

—BEV

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Nov 15, 2003

It is delicious. I gave them away as Christmas presents and received great compliments. I'll be baking it again for Chinese New Year. This time, I'll start earlier so that it will have at least 1 month of resting time and maybe more brandy.

—EUNICEGOH

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Dec 08, 2005

This is a delicious cake but I found I had to cook it much longer than an hour. Did anyone else have a problem with timing?

—Jean

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Dec 23, 2006

Great fruitcake. I soaked my dried fruit mix in rum and I used rum instead of brandy. I also cooked the cake for 3 hours. I made it twice. The second time I added one cup applesauce because I had read it makes the cake moister. Big mistake the cakes did not turn out well at all. Thank you for sharing.

—Lighthouse Rita

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Dec 14, 2006

Excellent! I soaked my fruits and nuts in brandy for a week in advance and aged the cakes longer (more brandy applied less frequently). Like everyone else, mine took about 3 hours to bake, and longer wouldn't have hurt. I think a lot depends on whether your image of fruitcake is dry or wet.

—AWO

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Dec 17, 2004

This is an awesomely good recipe. I have never been fond of the candied fruit cake my mother makes. I used the brandy to soak into the dried fruit (simply because I can't stand to not change a recipe) and then doubled it and used loaf pans. I made a mistake - I used three but really four need to be used. My children love this and my mother has asked for the recipe.

—Kathleen Brady

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Nutrition

Calories
639 kcal
32%

Carbohydrates
71.9 g
23%

Cholesterol
99 mg
33%

Fat
27 g
42%

Fiber
3.7 g
15%

Protein
7.5 g
15%

Sodium
378 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fruitcake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 639
Calories from Fat: 243

% Daily Value *
Total Fat 27g 42 %
Saturated Fat 12.9g 64 %
Cholesterol 99mg 33 %
Sodium 378mg 15 %
Potassium 424mg 12 %
Total Carbohydrates 71.9g 23 %
** Dietary Fiber 3.7g 15 %
Protein 7.5g 15 %
** Sugars 36g
Vitamin A 20 %
Vitamin C 5 %
Calcium 11 %
Iron 29 %
** Thiamin 29 %
Niacin 32 %
Vitamin B6 8 %
Magnesium 21 %
Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.