Free Range Fruitcake
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- Recipe categories: Fruit, Raisins, Nuts,
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Average Rating:
Total Reviews: 211
Showing 201-210 of 211
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By djkwpd82_592080
Bolingbrook, IL
on January 18, 2005
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Fruit cake from a store will never darken my holiday door stoop again!
This cake is everything you could wish for as far as being rich, flavorful and satisfying. It also keeps forever, our last one was nibbled on well into the spring.
This also made an excellent father daughter cooking project.
By foocorn_892247
Oakland, CA
on December 29, 2004
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It isn't my favorite in the whole world, but this is excellent fruitcake. I used armagnac instead of rum (didn't have any and it was really good. I also added dried mangos. This makes a HUGE fruitcake, though. I used an 8" pan and I had enough to make about eight muffins (which weren't as good. An excellent recipe, though, and if I didn't have a better one, this would be a regular. Thanks Alton!
By richardlolmaugh...
Lincoln, CA
on December 24, 2004
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serve with marscapone
By wasusie_1166356
severn, MD
on December 18, 2004
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Most fruitcake is darned creepy. I've had one mail-order fruitcake that was pretty good.
This recipe is exceptional. It reminds me of the Christmastime sweets that we had when I was stationed in England.
By mrg55_8259477
Coeburn, VA
on December 17, 2004
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My wife and I made this recipe as cupcakes and everyone that we gave them to said it was the best fruitcake ever.(Baked for only 50 min.Thanks Alton, for a mighty fine recipe!
By priceshopping_1...
auburn, WA
on December 16, 2004
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A fruitcake for those who don't like fruitcake.
By keeneye0690_1633359
Williamsport, PA
on December 15, 2004
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fresh makes an incredible difference in the taste and texture of this "holiday nightmare". even the kids liked it!
By timknapp007_1670387
Cody, WY
on December 15, 2004
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Mmmmmmm! Really good fruitcake. Not super dense and fakey tasting like alot of fruitcakes. Ive had it aging for about 3 weeks now and its still getting better.
By jhale_1287593
Albany, NY
on October 22, 2004
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...a fruitcake that David Letterman can't make fun of! This is not your typical, run-of-the-mill recipe. The cake is moist and flavorful with none of the sticky-sweetness of traditional cakes. And best of all...no glow in the dark candied fruit! Everyone I have served it to loves it.
By Bamage
Henderson, NV
on July 15, 2004
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A couple years ago, I ordered some fruitcakes from a company in Texas, and they were delicious. Last year, I decided to give this recipe a shot. It was even better than the Texas cakes, and has a greater variety of fruit. Everyone who tried it, loved it (even avowed fruitcake-haters. In fact, I made a second cake just to satisfy everyone, and I'm already planning to make at least two for this holiday season. For people in the western states, the best place I found to buy the fruit is Trader Joes; they have everthing called for in the recipe and more, and it is MUCH cheaper and better tasting than the mass-market dried fruits. I am going to try macerating the fruit in spiced rum this year to add another dimension of flavor (my wife's idea, and I might add some additional fruits not called for in the recipe. I would urge everyone to give this recipe a try.