I tried this recipe for the first time for Christmas 2012 -- and just realized I didn't review it last year! It was my first attempt at a fruitcake, and this was excellent! I tried it both ways, brandied and not, and both turned out very well. My friend's mother is in her 90's, going strong, and is still an excellent baker; I took some to them to try (from the not brandied loaf since she is tee-total) and they raved and asked me for the recipe! She said she's never had a dark fruitcake she liked as well as this, and prefers it to her own light fruitcake recipe. Which I must say is delicious too!<br/><br/>So if you are looking for a wonderful fruitcake recipe for the holidays (that is also simple to make) this is it! Thanks Kittencal!
I believe this is the fruitcake recipe my mother used & the one I've searched for for years. It is the best. every September my mother made several batches of this recipe, wrapped them in the brandied cheesecloth & stored them in air tight containers in the basement.Every week until just before Christmas shhe painted them with more brandy.Just before Christmas we decorated them with dried fruit, painted them with a glaze & wrapped them as gifts. One time one got overlooked and was in the basement in a pressure canner for about 20 years. Funny, it was very dry but still somewhat edible!
OMG!!!! this fruitcake is wickedly delicious Kitten you have outdone yourself with htis recipe I'm making more for Christmas, this is an over the top recipe, thank you Kitten!
I have used this base recipe for many years now-whenever I have tried a new recipe my fruitcake lovers always request to go back to this one. I make a double batch and do the brandied cheesecloth. My family prefers natural sugars so I use a combination of dried dates, cherries, figs, apricots, pineapple and currants and candy my own orange peel instead of citron. Travels and freezes well.