I love this recipe. It's very easy and moist. I replaced some ingredients, like 2 real eggs instead of liquid eggs and walnuts instead of pistachios. It is also flexible on the fruits. My husband loves this also. I am making another one today, as he finished the last one off three days before Christmas.
I use blackberry juice or pomegranite juice in my fruit cake. I try to bake the fruit cake at least 2 weeks before I want to start serving it to really let the flavors all develop, storing it, tightly wrapped, in the refrigerator. If I have less time to let it mellow, I have used a blackberry brandy, instead, in the baking.
As for covering the cake, it says to cover the cake with foil before baking which would be unusual for a cake recipe. Guess that will keep it moister. Haven't tried it so wasn't sure how to rate it.....some of suggestions sound good, plan to try it.
I'm a bit confused. The blurb at the top says, "Covering the cake locks in steam as it cooks, keeping it moist." But there is nothing about cooking it covered in the recipe. Or did I read it wrong?
Very good! I made this for my mother as an alternative to the typical fruitcake, and she loved it. Only difference I made was to use walnuts instead of pistachios. It's going to become a new Christmas tradition.
Just a question: Could I use apple or orange juice to replace the rum in this cake without altering the taste of it too much? Any comments will be appreciated. Thanks
I absolutely love this recipe. The first time I made it, I followed the recipe, except I used dried cherries in the place of raisins and walnuts in the place of pistachios. The second time I made this, I soaked the fruit in the rum. I must say, I liked the second way best. The cake is very most and the recipe is easy.
Great way to enjoy fruitcake during the holidays - so much better than anything I've had from the store. I added my favorite dried fruit and skipped the currants.