Excellent! Easy to make, and it turned out lovely and moist. I left out the prunes and the almonds - but that is just a personal choice. Will certainly be making it again.
Very nice fruit cake! I made this a few weeks ago, without the alcohol for a childrens birthday party so soaked everything in apple juice instead. I still have people asking me for the recipe now. :D
This fruitake breaks the mold and has become a family tradition!!! I made this cake with my available resources so the cake was not an exact replica but a delicious base. I mulled a bottle of Port we purchased in Quebec, with a purchased mulling mix. Fruit was soaked for two days, dried prunes,golden and dark raisins, dried tart cherries, fresh orange peel, and dried cranberries. Instead of almonds I added roasted pecans to the batter before baking. I'm not sure what was meant by mixed spice but I added a teaspoon of allspice to the batter. A buttered bundt pan was used to bake with no paper lining, a pan of boiling water was placed on the bottom rack of the oven. The cake was done after 90 minutes. I mailed a chunk to my mother in Iowa and my Aunt in Illinois. We will eat our fruitcake with sweetened mascarpone cheese!
This cake is fabulous! Our family has made fruitcake for generations and we all loved this one. We'll make it again this year. I have served it to a number of dinner guests, as well, and all of them wanted the recipe. I soaked the fruit for 4 days in advance, and I recommend the longer soaking period, if you have the time. I used a tub pan for baking, and shortened the baking time just a little, and all turned out just fine. The cake is easy to make, keeps well and for a very long period of time, if stored in an air-tight container. Even people who say they don't like fruitcake said that they really liked this cake!