I made it exactly as per the recipe. The batter was a little runny. Cake turned out very tasty but was a little crumbly and dry. Eating it the next day the cake is soft although still crumbly. I baked it in a convection mode microwave oven. First at 170 deg C for 40 minutes and then at 160 deg C for 50 minutes. Will try adding a cup of curd and only 1.5 cups of water next time.
tasted very good but was very crumbly
A hit! Changed it up a bit after reading the reviews to keep it moist also used flute pan and only cooked 40 minutes to perfect.
This is the best fruit cake I’ve made and my husband likes it , I’ve spoiled him once again on my cooking and baking ! I have to make it every year for Christmas.
I didn't add the salt. I used 1 cup brandy and 2 cups water instead of all water. It turned out great. I had 3 loaves. I took it to coffee hour at church and it was a hit as well there. Everyone was raving about how good it was and asked for the recipe.
A little oily but very nice. I used an 8" square pan and a medium ring pan and it cooked in an hour--350 for the first 45 mins then 325 for the next 15 minutes. In a square pan I would use parchment or brown paper to absorb the extra oil. But still a great cake for someone who is allergic to dairy.
I used this recipe because it was less work then the old family recipe I have used in the passed. I did save some effort but the results where disappointing. The cake is dry lacks integrity and taste is so so.
I found this to be a simple to make but standard fruit cake. Nothing special but nothing horrible either- the raisins were really plump, which was a nice touch. I did turn the bundt pan over on top of a plate and left it that way, covered by the pan, until we ate it the next evening- it was not dry at all.
