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cake is very taste and very good smile
The taste was great. Thank you for sharing the recepi. However, why did you mention 1.5-2 hrs of cooking? I baked for 40 min and I still believe the covering was a little hard. I would have destroyed my cake if it had been cooked for an hour
Thank you for your feedback. I’m glad you checked on the cake early! You must have a good head on your shoulders, because it’s always a safe bet to do that with any recipe, not matter how trusty your oven is. That said, I’m wondering if your oven runs hot. Were you able to bake this with a pan of water alongside as the recipe suggests?
Yes, I placed a pan with water. Water was still enough after 40 minutes of baking. I believe next time, I will bake for 25-30 minutes only.
Thanks so much for sharing! I’m looking forward to trying it this weekend. Do I place it on the middle rack with top and bottom heating?
Yes, start the cake on the middle rack with top and bottom heating. Keep an eye on it as it bakes! Fruitcakes can darken easily on the outside before they are finished baking inside. If that happens, tent the cake loosely with foil, and perhaps move it down one rack lower. Happy baking!
Awesome, thanks so much!! Appreciate it,
Oohhh I was so disappointed. It states that cooking time is 2 hrs but after an hour my cake was burned
So sorry to hear this! You may want to check the temperature in your oven–it could be running hot. The crusts of high-sugar cakes like this one tend to burn more easily; the same has happened to me when I’ve baked fruitcake. If you check on the cake midway through baking and it’s getting darker than you’d like, tent the top loosely with foil.
You may be able to salvage some of your fruitcake by transforming it. Trim off the burned parts, then slice it as thinly as possible (refrigerate the cake to make it easier). Put the slices on a sheet pan and dry them in a low oven, about 325 degrees, until they are just a bit toasty. They’ll harden up as they cool. You can use these crisps like sweet, fruity crackers to serve with coffee or tea, or even with good cheese.
I thought was a really good recipe I tweaked it slightly because I didn’t have some of the Fruit ingredients but the consistency was great it didn’t make it to the brandy stage. Chopped up some dried prunes as I didn’t have dates And I did a little bit of an exposure for my preference.Great cake
Hello Elise, how would this look like if I make it on muffin pan? just reduce time to bake? please let me know. thanks
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.