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Free Range Fruitcake Recipe

Free Range Fruitcake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 21-30 of 47

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  • on December 06, 2006

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    I have a tried and true fruit cake recipe but decided to try this one and am so glad I did! It is absolutely delicious. I made a double batch and will be buying more dark rum tomorrow to make another double batch!

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  • on December 03, 2006

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    This recipe for fruit cake is outstanding. I made one five years ago. Believe it or not ,it is still moist and delectable. Unbelievable. Just keep it moist and well wrapped and I think it would outlast me.

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  • on November 28, 2006

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    I was worried because it was green when I put it in the oven, but the color turned a nice dark brown after it baked.

    My in-laws want the recipe. Unfortunately we ate it all before we could find out if it got better after a month or so.

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  • on November 22, 2006

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    I have baked free range fruitcakes twice now and will again before the holidays. It just disapears!

    The first time I mixed it up I didn't have dark rum to soak the fruit so substituted hazelnut liqueur which was great with it. It is hard to find currents so I've added candied orange peel and dates with good results.

    The recipe bakes well in smaller containers, even oven safe bowls or fancy individual bundt pans.

    My family will never want any other fruitcake, this one is superb! Thanks Alton!

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  • on August 30, 2006

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    Soak it in a good Bourbon and see how many new friends you get!

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  • on March 24, 2006

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    This fruitcake was so tasty and simple! The flavors and aromas were so rich! All of my guests could not believe that it really was the infamous "fruitcake". I will not just be saving this recipe for holiday time!

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  • on January 03, 2006

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    We have a running joke in our family that fruit cake cannot be appreciated by anyone under the age of 65.Wrong! This recipe produces a dense and flavorful cake without the addition of those wierd gummy bear like pieces of "citron" found in many fruit cakes.I ate half of the first batch that I was intending on giving as gifts.A new tradition has been born!

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  • on December 29, 2005

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    i've never had fruit cake before, so i'm completely spoiled with this one. i promised my boyfriend that i'd make him one, & i've been eating more of it than he has! the recipe was easy, and more importantly.... it's INCREDIBLE!!!

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  • on December 27, 2005

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    When mixing the butter into the rum-soaked fruit, it simply was the mouth-watering aroma of butter rum . . . wow!! The best fruitcake I ever tasted and it was the first one I ever made!!!! I will make more. It cost me $8.50 to send one to my sister in Florida and well worth it!

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  • on December 05, 2005

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    Once upon a time, I hated fruitcake. I am now a believer. This fruitcake will blow your mind.
    A Jamaican friend suggested making it darker, i.e., substitute brown sugar for some of the white sugar. I think I'll give it a try.
    A note on rum: as with wine, use only that which you would drink, preferably neat. I am a rum fanatic, so I chose Appleton Estate 12 yr. Pricey for cooking, but it shines through.
    You're a good man, Alton Brown.

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