Fruitcake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 22, 2003
Don't listen to the other poor review, quite simply this is the BEST fruitcake recipe EVER!Ofcourse the cloves are strong,the cake must age to it's rich spicy perfection!I have made it a few years and found if you soak the fruit w one-half cup of the brandy for a day its moister.I use rum instead,too.
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Reviewed: Dec. 15, 2002
I was very unhappy with this recipe. First of all, this recipe calls for way too much clove. It should be called "Clovecake". Second of all, I baked this cake for 1 hour and 10 minutes and the tester came out clean. After it cooled and I tried to get it out of the pan, it was still uncooked at the bottom. I had to throw it away. I will never tey this again.
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Reviewed: Nov. 28, 2001
This recipe is simply great! My mother-in-law who is 100 yrs. old had a recipe for a dark fruit cake that had molasses in the ingredients, but lost it two years ago. This recipe is even more moist than hers. Now I can carry on the tradition of baking a fruitcake for the Holidays.It's so yummy!
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Reviewed: Nov. 9, 2001
I love this fruitcake! Very filling, very spicy. I don't think it will last long enough to age. I didn't put in the lemon rind though. I am so thrilled to have this recipe. I've made this cake and have given it out for Christmas for the last few years. I do age it in powdered sugar. To age it this way: first, soak it real good with your favorite spirits. Second, place it in a tin that can be made airtight. Then, fill tin up with powdered sugar. Let it age at least one full month. Leave sugar in with the cake. Also, another way to age the cake is to wrap it in soaked cheese cloth and place in tin.
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Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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