Free Range Fruitcake

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I got it "good and drunk," keeping it wrapped in a brandy-soaked cheesecloth and let it age for about a month. I toasted a couple slices and served them with a dollop (or two of marscapone cheese, as suggested by Alton.... Knocked my socks off! I meant to keep it for another month, but it didn't last! I'll do this cake every year for the rest of my life! Thanks, Alton!

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I have never made a fruitcake in my life, but I have to say with all honesty that this is the best
fruitcake. I made two, and gave my sister in law one of them, she raved about it, and other people that have tried it have complemented me all kinds saying that it was the best they have ever tried. So I'm making it again this year. Thanks Alton for giving me the inspiration and the best recipe for a fruitcake ever. A fan for life, thanks Nancy

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Best fruitcake ever! I made ten mini sized out of two recipes, this used up all of the fruit I purchased, and amazingly it cost exactly $16. (For the fruit only. After reading that the cake could be hard to slice, I added an extra egg. Instead of the apple juice I substituted applesauce. The cake was super easy to slice. I made one batch with the fruits soaked in rum, and another soaked in apple juice. Both were equally delicious.

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This fruitcake looks great...I love the idea of all the dried fruits vice the candied ones my mum used to use. I noticed that the recipe calls for a 10 inch loaf tin. I only have the usual 9 x 5 inch tin...has anyone made the cake in this size tin? If you did, did it come out okay?

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I'd like recommendations for nonalcohlic versions of this fruitcake. I've heard of using juices, melted jelly, and syrups instead of the booze. AB, what are your ideas? Anybody tried nonalcohic preservation for this cake?

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Goodness, Gracious! How easy is this fruitcake to make. I doubled (more or less but more than less the ingredients, followed the recipe to the letter, added the pan of water on the bottom rack of the oven to prevent cracking, punched some holes when it was done and gently poured some cognac over the pans. With the doubled recipe, I made 1-10 inch cake, 4 small cakes in those little foil pans you can buy and recycle afterward, and 6 muffins with holes in the middle. I have convection ovens and I kept the muffins for about 20 mins, the small cakes about 30 mins and the 10-inch for the whole hour. Although Alton said it was a sin to open the door, I had to check them with a long wood skewer. And all worked PERFECTLY. Now comes the problem of having to wait to eat any of these marvels! Wish me luck and happy holidays.

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This is a great fruitcake! I've been on a Christmas Quest for years store bought, home made, candied fruit, dried fruit-you name it!
Only change I made was to up the pecans to 1 c.
Also doubled it with no problem.

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This is easy to make and MUCH better than anything store-bought. However, the batter overflowed the 10" pan and the cooking time was off somewhat. The end product is good, not great.

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I love this recipe. I found it on the website for The Spice House. I love the segment entitles "It's a Wonderful Fruitcake." I especially liked the little segment on The Spice House. I practically grew up there! The smells are amazing. I'd love to see more about that place and the spices. They are so knowledgeable there.

Contemporary fruitcakes seem to be a showcase for chunks of artificially colored "fruit." Not this recipe. In fact, I decided to leave out the cranberries and dried blueberries, and I like it even better without them. Instead, I found a package of unusual mixed raisins at a local store and used them. Outstanding!

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I used this recipe for my first venture into making fruitcake. I substituted organic apple cider for the apple juice and baked 4 small loaves. After tasting it, I told my friends that I gave some to that they were NOT allowed to take their share to the Annual Fruitcake Toss in nearby Manitou Springs, Colorado! As I suspected, it never became an issue! They loved it as much as I did. This fruitcake is definitely worth the time it takes to make it.