Free Range Fruitcake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Giving this 5 stars based on others reviews and a tasting without any aging. I quadrupIed the recipe and made 12 mini loaves and 2 full size loaves about a week before Halloween. They have been wrapped in cheese cloth and getting a brandy bath about every 3 days. Ingredients cost about $60, fortunately I live in Las Vegas where alcohol is cheap. Will try another tasting Thanksgiving, and then hands off until Christmas! Thanks to Alton and the Food Network, Happy Holidays!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wasn't a huge fan of fruitcake mostly because it contained so many candied fruits and tasted artificial. This recipe is the best! It contains all dried fruits and reminds me more of the British Christmas cake minus the marzipan. This cake is very moist, has really good flavors and gets better the longer it sits and the more you spritz it with brandy! I had to make two recipes last year because my husband and son couldn't get enough of it. I like the suggestions of using mini pans and giving this fruitcake as gifts.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I never liked fruitcake at all but decided to give this one a try. I made it in mid-late winter (after I got the book for Christmas. It was wonderful. I am seeing my elderly parents soon and plan to make some summer fruitcake to bring to them! I made mini-loaf pans and let it age 3-5 weeks before it was all gone. This time I'm going to put in more nuts.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is by far the BEST fruitcake I’ve ever had! This Christmas i made a double batch and baked the cakes in mini loaf pans. What i got was eleven mini masterpieces! I used slices of this fruitcake on my cookie trays and everybody loved it (even fruitcakes haters were converted to fruitcake lovers which is awesome because i love to make people happy with delicious food! = Also letting the cakes age is a must. I’ve had one aging for three months and I’m dying to slice it up! Overall a highly recommended recipe! Thank you Alton for perfecting that boring old fruitcake!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love dried fruit. I love fruit cake. My two favorite items in one recipe. I had wanted to make this a year ago but did not have the time. A week before Christmas I made it. It was nice to find all the ingredients in bulk at my local mega mart. I squirted it every two days with Brandy and placed it in the fridge for the last night. I was blown away! Called my friends, took pictures and have had everyone sample this wonderful cake. It is a winner and now will be a yearly tradition. Might add more nuts and dates next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As far as I'm concerned, fruitcake is the final frontier in baking. I have never had a fruitcake I could even remotely stand and always wanted to find a recipe for a good one. Alton, of course did not disappoint. This is not a good recipe, it is a GREAT recipe. Finding the all the dried fruits can be a bit challenging but at this time of year they are a bit more readily available (and on sale. I made the cake 2 weeks ago and served it yesterday, brushing on Brandy every 2-3 days, this was a real hit. I had 2 slices for breakfast this morning!! I will be making this wonderful cake at Christmas from now on. Thank you as always, Alton, Happy Holidays to all!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely wonderful indeed. I made it with my mother two weeks before Christmas, and we were able to refrain from digging in until Christmas evening. We followed the recipe as written and it could not have worked out better. Trully fantastic. We enjoyed it with a little hard sauce. Thank you Mr. Brown - you were not overstating the truth in your own raves about your recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I blew it at first by using too much rum, but we tweeked and modified a little and out came a moist and delicious cake, I will no longer make the fruit cake joke again, now if I can get my wife to watch good eats with me the world would be perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When I first saw this episode I made this fruit cake and it was delicious, but we ate it pretty much right out of the oven. This was the first time I've had the patience to wait the full two weeks and baste it with the brandy every couple of days. Oh, my! Was he right that it's well worth waiting for. I served it for dessert on Christmas Eve with a dollop of fresh whipped cream on top. My family loved it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AB scored, AGAIN! After reading the comments, I decided to try this cake, double the recipe, and bake in small pans. The local Sprouts Farmer's Market bulk section had all the fruits and nuts. (I added chopped Brazil and filbert which were roasted. I made this in three steps: macerate fruit, cook fruit, then add dry team and bake. The doubled recipe resulted in 9 small cakes. As with others, one cake was cut a week later. OMG! What a cake! Moist, flavorful, loaded with fruit and nuts. It's now three days before Christmas, and there's one cake left which is saved for a friend. Hmm, tomorrow will be a good day to bake again. They'll be ready for Twelfth Night.