Free Range Fruitcake

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I'm usually a fruitcake hater and I love this recipe! We left out the candied ginger and zest (and one batch left out the nuts b/c hubby doesn't like nuts. So delicious. Give it a try!

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First & foremost don't limit making & eating this fruitcake to only the holidays. This fruitcake needs to be eaten any day, any time! I was a confirmed fruitcake hater but this recipe is crazy good! I don't care for orange peel so I used Grand Marnier & Brandy (no rum during the maceration process. Also, I substituted nutmeg for the allspice & used light brown sugar instead of white sugar. I've just finished making my 2nd fruitcake & I can foresee making many, many, many more fruitcakes during 2012 (& beyond to celebrate absolutely nothing more than this amazing dessert. I truly thank you Alton (...even though my butt doesn't!

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Great fruitcake recipe with real dried fruit. Not the typical neon red and green cherries. Not as boozy as I like my fruitcake so I would be sure to baste generously. Save a little simmered fruit before mixing it into the batter to put over vanilla ice cream. YUMMY!! I'd quit the recipe right there next time and be perfectly happy. Need to figure out a way to make just that part into a dessert on it's own. Maybe a cobbler or pie...

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I'm from Texas, we love our pecans, so I used about a cup, but other than that alteration, I pretty much followed AB's recipe. The cakes were aged about 2 months, I might have done a wee bit too much spritzing with the brandy and next year will try peach brandy on one cake. Husband said to make it again next year. It's a keeper.

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I've loved fruit cake since I was a kid, and have been making my aunt's recipe for about 30 years. I was a bit afraid to try "something new"...but Alton always has great recipes. THe fragrance of the batter was heavenly! I made 5 mini-loaves. Toothpick came out clean at 60 minutes. (An earlier reviewer said mini-loaves would take 40 min. After one month, I tasted the cake. I LOVE that Alton's ingredients are healthier than my old recipe. But the texture was too soft. I am used to a bit heavier cake. My old recipe used dark sweet wine in the maceration stage, and had a small amount of molasses, plus many, many more nuts. I missed all the nuts. Next year I will tinker with Alton's recipe--making it much nuttier and much darker.

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Amazing , this is my dream cake.

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OMG! This has to be best fruitcake EVER!!!! I did not give into temptation to sample before the "spritzing" of the "booze" had been completed. Sampling took place Xmas eve and it absolutely our breath away. This will be my go-to recipe forever and ever. Next year it will have to be more than just the one fruitcake. Alton has truly given us "foodies" a gift for years to come. Thank you Alton Brown. Judy H (Grand Rapids, MI

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Love it! My grandmother used to have store bought fruit cake over the holidays. It was a dense flavorless brick. This is a moist, flavorful recipe sure to convert even the worst critic (namely my husband!

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Absurdly good I patiently waited 3 weeks before cutting in to the first (of 4 and it's outstanding. I did make several modifications but I still consider this to be Sir Alton's fruitcake and it's outstanding. I made mine sugar free/diabetic friendly using xylitol instead of the sugar. I also used mango nectar instead of apple juice since that's what I had on hand. Rather than just spritzing the cakes with brandy, I also went whole hog and basted them.

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This is NOT your grandmother's fruitcake. This is time consuming and pricey but totally worth it. Delicious!