leeann,love this cake!! Instead of making the cake as written,I made mini cakes(makes 5 mini cakes.I baked cakes at 350* for 25 minutes,then lower temperture to 300* for 25 minutes. These little cakes are great for sharing with friends and neighbors,wrap in clear or colored cellophane and a bow.My Dh says," how did you get the cake so moist" The answer is "This is a great recipe"Thanks so much for sharing this recipe,leenann.I will always be grateful.Almost forgot,the next batch will make 15 mini cakes--and to freeze them is a added bonus.
My wife used to make this cake when we were in the Middle East. It is wonderful and the fruit will have a lovely brandy odor in the kitchen. When I took her home the starter recipe she made me get the cake recipe, also. We had the pecans in the Middle East but they're not available here in China. It is definitely worth the wait. LR Beckwith
Leannr, THANK YOU so much for posting this recipe,I had it years ago and somehow lost it.and the starter recipe.I made this a lot but quit for a while,and when I went to find my recipe it was gone,I think I must have loaned it out and never got it back.This is sooooooo good.and well worth the wait. Thanks again,Darlene
This is excellent fruit cake! So moist & tasty. I have made a variety of flavors but we like chocolate the best. You can also use a regular cake mix and just add a small (3oz.) box of pudding. This is a great way to do combinations of flavors. The fruit keeps a long time in the frig so don't feel you have to make all the cakes at once. I have never used icing on it as it is excellent plain.
Thanking you so much for posting this receipe, I have been looking for it, It has a great taste and very moist. Thank you again. It's not just for Christmas.