Free Range Fruitcake

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There was a reviewer who said this was salty, although most reviewers were crazy about it. Alton uses Kosher salt, not table salt. If you are using table salt, cut the amount in half. The big crystals of Kosher salt makes you have half as much saltiness in your measurement.

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I dislike fruitcake...the candied fruits are always too sweet. This cake is absolutely the best. This will be my 3rd year making it...last year I made mini loaves to share and we did not have enough for ourselves. This year I am making a triple batch and look forward to putting a loaf into the freezer to enjoy throughout the year.

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I made like 6 batches of this last year, with various fruits!! THIS is what fruitcake should taste like! I don't care if it costs $16.44; it is great. Make it this week so you can keep adding spritzes of rum or brandy until Christmas! Denise, Phoenix AZ

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Great recipe! I can't stand those colored cherries and citron bits, so I knew this one was for me. This cake is real food (as usual with Mr. Brown's recipes.

Takes 1 1/2 hours to bake in Denver.

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I love fruit cakes but this one is the best I have ever had. I amde it for friends and family this year and everyone wants more cakes. One couple ate the cake the first day and asked for more. AB has done it again

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Today I went shopping for all the ingredients for this wondeful fruitcake. This will be the 3rd year in the row in which I have made multiple batches for our family and friends. It is awesome. But being a recovering accountant I was always curious as to what the cost actually was of all the ingredients. The total cost to make this fruitcake was $16.44. I don't know what I will do with that information now or that I really care. It doesn't stop me from continuing the annual tradition of making the fruitcake. Rather than bake one large fruitcake I have divided the recipe and make mini-fruitcake loaves. Perfect for holiday gifts to friends. Just wrap it in clear celephane, put a bow on it and you have the perfect hostess gift or holiday treat.

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I've experimented with this recipe (since Alton says to "play with your food!" and every one has turned out well. I've substituted Southern Comfort for the rum, substituted pineapple for apricots, and tried every kind of dried fruit imaginable. I've made non-alcoholic versions, low-sugar versions (with Splenda and Stevia, and versions with a dash of orange extract. I've tried using walnuts and almonds. I've added nutmeg. When I had a bumper crop of peaches, I dried those and used them to make a mostly-peach version.

The one thing that every version has had in common is that they've been gobbled down. Now I'm having to make so many loaves that I bought a big plastic bucket for macerating all of that fruit.

This cake freezes well, and slices very cleanly while frozen. I used some very thin slices to make little sandwiches with cream cheese and those were heavenly! Now I can't imagine the holidays without this yummy cake!

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how many days do i brush brandy before serving this cake? do i keep it for week, two week?

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I have made this fruitcake for several years and my husband has been happy to polish off any that is in the house. Even my kids will eat it and they would never touch the store bought stuff.

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This is absolutely the best fruitcake ever! I made one last year and wished I had made more. It was so good! I gave some of it as a gift and served some to guests; everybody loved it. You hear of some fruitcakes as being a doorstop---This cake is NOT A DOORSTOP! Alton---YOU RULE!