Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
It came out super delicious but Crambling, anyone knows why?
Hi, Inna! So glad you liked the recipe! It’s hard to say why your fruitcake was crumbly. Possibly it was a little over-baked and became too dry?
Actually it was ready in an hour but i kept it in the oven longer as recommended.
it was delicious and definitely making it again!
Hi Elise, thank you for this wonderful recipe. you made me look like a star at the party. Everyone I meant everyone asked for leftover of this cake. Thanks again
You are very welcome, I’m so glad everyone liked the fruitcake!
Since my go-to fruitcake recipe make a 10″ tube pan full I’ve been searching for something smaller. Think I’ll use this cake batter and modify the fruit & nuts a bit. Your recipes are always great – doesn’t matter if I make it as written or not!
Great recipe! Just made it yesterday, with some creative modifications as far as fillings and spices… Added a bit of cinnamon and nutmeg. Had less dates on hand, but more cherries and raisins & cranberries, and used more nuts (chopped walnuts and pecans), probably closer to 2 cups. I had also pre-soaked my dried fruits in tea because I originally was going to do a different recipe… But it all came together, and baked into a generous, moist, very satisfying loaf that’s just the right kind of sweet! Definitely expect to use this recipe again! Thank you.
Tip. Ladies and gentlemen: I use a springform pan and my fruit cakes turn out perfectly. I used several size springform pans and I stored the fruit cake in a tin container . I bought my tin cookie container from yard sales or thrift stores throughout the year. Actually I bought several fruits cakes tin containers.
This is the best fruitcake recipe that I’ve ever made. Have been making it for years now and my family looks forward to its arrival at Xmas time. Has converted many fruitcake haters to fruitcake lovers. Yum!
Thank you for your comment Christina, I’m so glad you like the fruitcake!
I was always frustrated trying to get a Christmas cake as all recipes were British and used metric measurements. Since i tried this cake, i’ve looked no further. I make it every year and give it as gifts.
I am diabetic but once in a while I treat myself to satisfy a craving. I love fruit cake. This recipe was great! I made a couple of modifications to reduce sweetness a tiny bit. Instead of 2 cups raisins, i used only 1. And instead of granulated sugar I used demerara. It added to the flavour but did not change the texture. This is now my favorite fruitcake recipe!
My husband loved it,I’ll be making another one for Christmas.
This was outstanding! I followed the recipe as written but substituted dried apricots and did not and add cherries, cut the raisins to 1 and 1/2 cups and added spices. It is just the right sweetness and will be our holiday bread from now on. Thanks!
its simply amazing…..
I followed recipe, only doubling it, and adding candied lemon peel and orange peel that I made specifically for my fruitcakes.Truly wonderful!
I would like to reduce the sugar amount. What is the least amount I can use and still have it turn out nice? TIA
Hi Sabrina. Whenever I want to adjust the amount of sugar in a recipe, I start modestly and go from there. This recipe has a cup of sugar, and so I would try reducing it by 1/4 cup and see how it goes. If you do, please let us know how it turns out!
Such a success. Great recipe.
I baked 4 mini loaves this morning, due to a shoulder injury everything’s late this year. I soaked dried fruit in rum over night, added 1/2 cup of brown sugar & 1/2 cup of sugar. I also added 1/2 tea of baking powder, 1/2 cup of strained vanilla yogurt, 1 tea of vanilla, 1 TB of molasses & half the fruit as suggested. Once out l brushed the hot cakes with spicy rum. B/c of nut allergies l skipped the nuts. Very delicious fruitcake :-)
Merci beaucoup – Très délicieux !
This was exactly what I wanted. Moist and perfect cake texture. Making another one. I soaked my cheesecloth in dark rum and after a month it’s still moist with no liquor taste.
Hi Elise! My boss always ask a fruit cake and they gave me a recipe, while browsing the internet i found exact ingredients and procedure! And i know for sure that this recipe was done by you! I also put this in my youtube channel! This is really good!
Cool, I’m so glad you like it Lawrence!
May i know the ingredients in grams,Thanks a lot
Hi, Cammy! For this recipe, I’d recommend using King Arthur Flour’s ingredient converter to figure out the grams. Hope that helps!
The cakes are great!!!!! But I have a big dilemma, my Mother in law like sweet cake, but not my wife , Sister in law, Brother in law and sons . I reduce the sugar to 130 grams and 90 gram respectively. At 90gram the cake is crumbly when cut., is the amount of sugar make the different ?