I tried this fruitcake in the last minute before Xmas. I substituted the sugar with rum-flavoured brown sugar and the result was fantastic. I baked two loaves and they disappeared within a day! Thank you for this easy and tasty recipe! Niki from Hungary
This is the first fruit cake that I have ever baked. I know it is not Christmas but I love fruit cake and this was the only recipe that I could find that did not have brandy or rum in it and it is the best. I can't stop eating it.
I am NOT a cook having to learn after my wife's death. But this recipe was easy to follow and it was FANTASTIC. It tasted like the fruit cake I have always eaten growing up.
The best easy fruitcake recipe. Last year I had to make this cake three times before Christmas because we love it so much. I've already today baked one today as my hubby requested it for Thanksgiving.
delicious! Even a non-fruitcake eater would like this. I agree that this is best after it has set a day or two to make it moist. I subbed the lemon with an orange instead. added the zest of one orange and 2 tsp juice. The butter really makes it so good. I toasted the nuts first for a nicer level of flavor. I don't think the parchment is necessary and wouldn't bother to use it again. Made this in 2 bread tins to give away and had 1 small mini loaf for myself:) the batter is more like dough but easy to work with.
This is the first fruit cake I have ever made...it is wonderful! Very simple and simply delicious.
Used whole wheat flour and added 1/2 cup of milk. Simply amazing!
This cake is really yummy! Couple things though...I used orange zest and juice cuz I like a sweet cake not too sharply citrus. (Does that make sense?) But the biggest thing is 2 hours is WAY too long to bake!! I baked mine 1 hour and 20 minutes. The toothpick was clean so I took it out. It was totally done. I will actually check it a little sooner than 80 minutes next time. If you baked this for 2 hours you will have a dry crumbly mess. Don't hesitate to try this recipe especially for Christmas!
I made it just as written the first time. The author is right that you can eat it the same day. It smelled wonderful baking. We liked it so well that I had to bake another one. This time I decided to experiment with it and do what my grandmother used to do. I mixed a simple syrup with a mixture of whiskey brandy and rum and brushed it all over the cake. Then I wrapped it up in plastic wrap then foil and put it in a tin and placed in a cool place to age. I repeated with the liquor again and let it sit a couple of weeks. It tasted wonderful to my family and friends. Now I need to go to Publix and purchase the ingredients to make this for Christmas!??
I have never made fruitcake before so I followed the directions EXACTLY. The cake was dry and crumbly. I cooked it for two hours per the instructions and it was way toooo long. I was very disappointed. The batter was amazingly good. We loved the batter so I will try making it again and cutting the time in half at least!
