Free Range Fruitcake

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I forgot the water in the oven; I didn't coat or line my TWO loaf pans (I made two separate recipes and I ordered fresh spices as instructed and they didn't arrive yet. This cake is wonderful. The switch to Pineapple from Apricot works very well. What a treat and no citron. EB is fun, entertaining, some times silly and cooks awfully good. Best of all you learn alot about all aspects of cooking. THANKS, now back to Good Eats on the Dish Network.

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re: Heidi's question
Whole Allspice equals 1/8 tsp. ground allspice

3 ground cloves = 1/4 tsp so 4 would be between 1/4 and 1/2 tsps

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Can anyone give me an equivalent in teaspoons for the whole ground cloves aned allspice in the recipe? I would like to try this recipe but don't want to purchase whole portions for spices already in my pantry. Thank you!
I love fruitcake and would like to try this, based on all the glowing reviews here.

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I've been making this for years and received many compliments. Thanks!

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I made a cake for a friend who is on the wagon, so I didn't want even the taste of alcohol. I warmed some apple cider almost to the boiling point, measured out a cup and soaked the fruit in that. It worked very well. The apple cider is very sweet so I would omit a tablespoon or two of sugar next time. I hope this helps the poster with a question about substituting for the rum.

Since the alcohol acts as a preservative you can't keep this cake for a long time and besides you won't need to wait to let the alcohol taste mellow. Bake it, let it cool and eat it within the week.

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I made several batches of this spectacular fruitcake last year because it disappeared too fast the year before. I wrapped up the planned leftovers tightly and packed them in a large tin, burying them in sugar and stored them in a cool pantry.

We nibbled on a small loaf over the summer which was a treat but even better is when I dug out a loaf for Thanksgiving this year and it was amazing! The moist, complex flavors are even more marvelous after aging. Now I have to make more to save for next year!

ps. the classic 'Joy of Cooking' says you can pack fruitcake and keep it like this for up to 25 years! I know we'd never be able to stay out of it that long. Thanks to Alton for our family's all time favorite desert recipe!

Sharon

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Many people really do not like fruit cake until I present this one by Alton! They can not wait for me to write it down so they can try it for them selves. This is a real treasure and it is what is excepted of me to bring to every family holiday meal!

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I have always loved fruitcake (except for the candied fruit. This recipe takes it to a whole new level! I started making this fruitcake 4 years ago, just for myself. Once somebody tasted it, then they wanted one for themselves. I made 20 cakes this year, and they are all spoken for. I sample these at my office the week before Christmas and I dare say I have converted many previous fruitcake haters. A few points on the ingredients and baking: I source the candied ginger (in the form of nibs, since I can buy it in 16 oz bags, from a spice purveyor in Illinois that AB featured on one of his other episodes. The nibs eliminate the hassle of chopping up the larger pieces you normally get. Also, this year, I purchased the lemon and orange zest (dehydrated from them and I can't tell the difference from the fresh in the final cake--not to mention it is so much easier when making several cakes. I have slso used the gold rum and spiced rum with equally good results. As for the pecans, I quadrupled the amount and it comes out great with nuts in every slice of cake. I call mine Christmas Cake to get around the stigma of Fruitcake, but I do like the one reviewer that called it Trail mix cake. Make this cake, it is absolutely unbelievable, and you will be extremely popular during the holidays, or whenever you decide to bake it.

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Today I have a new favorite snack! Easy to make; delicious to eat! I increased the amount of nuts to 1 cup. Could not find currents in 4 different stores; increased the raisins, blueberries and cherries to make up the difference. Baked in mini-cupcake tins - 15 minutes; cupcake tins - 20 mins, and petite loaf pans - 30 mins. All came out well. Question for substituting - what do you use if you make this cake for people that will not use alcohol in any way, shape, or form?

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This is such a great fruit cake! It's moist, loaded with complex flavor and decadently rich. I'm sure even the staunchest fruit cake hater would love this one. Nicest of all, easy to make.