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Free Range Fruitcake Recipe

Free Range Fruitcake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (211)

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Average Rating:

Total Reviews: 211

Showing 41-50 of 211

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  • on December 14, 2011

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    My husband and daughter got inspired to make this fruitcake this week. Which is ironic since neither one likes fruitcakes. The spice mix with dried fruit alone has a divine aroma & flavor. Got to say this is the BEST fruitcake I've ever had and one that will make fruitcake haters reconsider their viewpoint. Going to be our new family tradition. MEGA YUM!

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  • on December 11, 2011

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    superb

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  • on December 08, 2011

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    Can anyone provide a link/suggestion on where to buy "sun dried" blueberries, cherries, and cranberries. It is easy to find dried fruits in regular stores or health food stores, but "sun dried" is difficult. Has anyone made the recipe with regular dried fruit? Thanks for your help.

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  • on December 07, 2011

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    This was a great fruitcake recipe I've made for 10 years! I followed the recipe except for doubling the spices and adding a cup of nuts. The taste is always rich and the alcohol does heighten the flavor. This recipe should dispell all myths that fruitcakes are doorstops. Never get store-bought since this recipe is easy to follow and the results will satisfy most you serve it to.

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  • on December 05, 2011

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    A friend asked if I had a good fruit cake recipe. I said I never made one but remember coming across AB's. I suggested this to her and well I couldn't stop myself from making it and holy cow this is amazing. Just as all the reviews prove. This is fantastic with all the dried fruit and the spices. I used Bourban Whiskey because it is what I had, I used a honey flavored whiskey to spritz at the end. I made 1 10 inch loaf pan and 3 mini loaves. Cooked perfectly at 60 minutes. Think the full 10 inch loaf pan would take a little bit longer. Make and share or don't share - you will not be dissappointed!

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  • on November 29, 2011

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    Best fruit cake I ever tasted,

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  • on November 27, 2011

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    After 3 yrs. of searching for the Best Fruitcake recipe..I am "officially" done..This recipe is awesome, we can't stop eating it! I changed the fruits to my liking..fresh dried cranberries, apricots, golden raisins, dates, cherries, & candied pineapple to equal the amt. in the recipe, added the candied ginger & 1&1/2 C. of mixed nuts (sliced almonds, pecans, walnuts. There never seems to be enough nuts in fruitcake. One recipe I made with rum, one with rum & grand marnier,& 1 with fresh squeezed orange juice and brandy..& apple cider for apple juice..A HUGE Thank You to Alton, for this recipe will change anyone who hates fruitcake...!

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  • on November 26, 2011

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    I am about to start making this because of the great reviews. Can I leave the cakes in the mini loaf pans or should they be removed for all of the bastings?

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  • on November 26, 2011

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    I made six of these last year in my favorite bundt pan, and though I got some questioning looks when I handed folks a fruitcake for Christmas, this recipe changed hearts and minds. It. Is. Just. Excellent.

    I did deviate a little from the recipe: I used rum for macerating the fruit, but I didn't baste the cakes with brandy; I used simple syrup.

    Oh, and if you want to put something on top of this cake, it is fantastic with a little mascarpone chantilly.

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  • on November 14, 2011

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    I've made this recipe three times, usually doubling it because it's so good. The dried fruits are what make it. The variety is wonderful, and the quality is so much higher than those horrible artificially colored "fruitcake bits" I see in stores at this time of year. I usually bake this fruitcake in mini loaf pans. One recipe makes four mini loaves, and I find that baking them for 40 minutes at 325 is sufficient when making that smaller size. Also, I usually soak the fruit in dark rum (Myers, not gold rum, since that's what we keep in our house.

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