Reviewed: Jan. 7, 2013

It was too mushy for my families taste buds. I can't imagine using a 20 oz can of pineapple in this as one reviewer did, I used a 15 oz and it was way to much liquid! I didn’t like the "mushy" consistency and you really couldn’t cut it in nice slices. I had to spoon it. It was not a nice presentation. I guess if you are diabetic, it would give you a taste of fruitcake if you like fruitcake but if you are not diabetic, it is terrible, both in taste and presentation. Not a keeper for me.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Feb. 6, 2012

Came out delicious! I'm always looking for a healthy alternative to dessert and this was fantastic. Plus it's completely vegetarian friendly. I used just what I had available in the house. I substituted California raisins for the cranberries, used splenda packets, and left out the coconut flakes. So delicious and guilt free.

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Reviewer:

Natasharenae

Reviewed: Jan. 29, 2011

Very good. Dense and delicious, plenty sweet just as written. Thanks! I didn't soak the berries for an hour, just as I prepped the other ingredients and that worked just fine. Like others, I had to bake mine for longer, but that is to be expected as oven temps vary and it is quite moist.

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Reviewer:

Katydu2

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Crystal Lake, Illinois, USA

Reviewed: Dec. 7, 2009

My husband is a diabetic and this was a wonderful treat for him, since he always missed fruitcake. I was unsure how this would turn out, but it is amazing! I couldn't find a single change that would improve this recipe. This recipe is a new Christmas keepsake.

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Reviewer:

C_Lynn

Reviewed: Nov. 3, 2009

Wow, I am so pleasantly surprised how great this tastes! I used 1/2 tsp of nutmeg instead of mace and then used a whole 20oz crushed pineapple. Followed the rest of the ingredients on the recipe. I did bake it for an extra 15 min for a total of 55 and my picky husband said it was one of the best fruitcakes he's ever had! Thank you, thank you since I've been searching for a great recipe for Fruitcake.

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Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Dec. 16, 2008

The whole time I was making this I was thinking that it wouldn't taste sweet & that it wouldn't stay together, but it is sweet & it stayed together nicely. Tastes good! Kind of a lot of work but, quite yummy. I made 4 small loaves instead of one large one & reduced the cooking time to 25 minutes. I think they could've used 5 more mins or so...but quite tasty! Wonder how these would do shaped into bars like granola bars?

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Reviewer:

RiverRyder83

Cooking Level: Intermediate

Home Town: Oakboro, North Carolina, USA

Living In: Tampa, Florida, USA

Reviewed: Jun. 14, 2008

This was really, really good. Made for my diabetic dad for Father's Day. Make sure you use canned crushed pineapple in juice-- and include the juice with the measurements. I actually added a little extra as well. I used craisins instead of fresh cranberries and used half whole wheat flour. Very tasty and flavorful. This is a great recipe.

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Reviewer:

KJones

Cooking Level: Expert

Living In: Buffalo, New York, USA

Reviewed: Dec. 25, 2007

This was a hit at Christmas. the only difference I had from the original recipe was the baking time. I had to bake my cake for 50-55 minutes. Thanks for the great recipe.

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Reviewer:

jimaneye67

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

Reviewed: Dec. 14, 2006

I'm not a fruitcake eater, but my mother is and she loves this! Se said it rials Klaxton's (sp?) fruitcake. I've made this for my grandmother who is diabetic but loves fruitcake. The only thing I did differently was I used only 1 up of choppe walnuts. Very moist and smells terrific! Thanks for sharing this recipe!

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13 users found this review helpful