Stumped for dinner? The clove and sugar rim make your tongue and lips tingle. I use walnuts now as I have developed an allergy to Brazil nuts. We always use pecans only, and it comes out fantastic. Beat in egg. This is the second year that I have made this fruitcake. We loved it, and I will definitely be making this recipe again!”, “What a great cake! I iced the finished product with a powdered sugar glaze.”, “This is so good. Taste of Home is America's #1 cooking magazine. We will probably be passing this down through the family for years to come. We love this fruitcake! I used brandy. It works very nicely. I made two loaves, and gave one to my mom as a gift and have been enjoying the other myself. And I cut the sugar down to 1/2 cup. This is so good! A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. In a small bowl, beat eggs until foamy; stir in vanilla. I still make 6-10 every year for friends....I have found that putting the batter-fruit mixture in the smaller size loaf pans and cooking for about half the time, then checking with a toothpick and every 5 mins after till clean (done) makes for a nicer end result. Preheat oven to 160°C / 320°F (140°C fan). I really enjoyed the icing, even though the cake is very moist by itself!”, “I’ve been making this fruit cake every Christmas for over 50 years. These recipes just might have you taking a second trip to the dessert table! The best fruit cake recipe you’ll ever make! And it WAS! For me it is Old Fashioned Rich & Moist Christmas Fruitcake. Pour into a greased parchment-lined 9x5-in. This fruitcake is honestly delicious. Starting in November, friends and family members start requesting this cake. Christmas Special Fruitcake Recipe photo by Taste of Home, Prep: 15 min. Bake at 275° for 3 hours. Fold into nut mixture and mix well. Doesn’t it need some moisture besides eggs? It can be kept well-sealed in the refrigerator for up to a year!”, "This fruitcake is absolutely wonderful! The soaked fruit made the cake lovely and moist!”, "In the past, I never liked fruitcake, but I wanted to try it again. “This cake is a great way to use fresh fruit in the summer, and dried fruit for the holidays. Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. I never liked fruitcake before this recipe, but this is just so good it would be hard to not like it. This recipe is a great addition to all of that! Three people have asked me for the recipe including my mother, who has used the same recipe for the last 30 odd years!”, “This is a very easy cake to make. We give it for Christmas gift!! There’s no butter or oil in this recipe. It is deeelicious! You (and your stomach) can thank us later! We have made it with and without a rum/brandy/bourbon wrap/soak...sliced thin it is delicious. Here is it mid-January and my family is still wanting me to make more! I dusted the pan with ground pecans before pouring the batter in to bake. I’ve always enjoyed fruit cocktail. Get our life-saving Dinner Daily newsletter. Whoops! I’m glad I found this recipe for an easy, quick way to have something close to a fruitcake, but with a milder taste!”, “I made this Christmas cake a few weeks ago. I offer it to you as a perfect natural rescue remedy for any sugar cravings, or as a quick easy cake for those surprise guests who pop over for a cup of tea on a lazy Sunday afternoon.”, "These are baked in mini-muffin tins and make a great addition to a cookie tray. Also, the almond and orange flavor make it taste so much like fruit cake! Thank you Taste of Home for keeping it online! To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover … I have searched and searched for this recipe. More The Merrier Orange, Fig & Walnut Bars, 80 Vintage Cookie Recipes Worth Trying Today, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts). I followed the recipe and mine was a very crumbly glob of fruit with the cake part on the bottom. Definitely one of the five best cakes I have ever had!”, “These fruitcake bars are very good! You'll notice that Recipe Box is now called SAVES and your recipes are organized in COLLECTIONS. I moved and lost my recipe. It was eaten in two weeks, whereas the cake I used to make took about a month to be finished. I also cut the sugar down just a little bit. I also gave one to my doctor, and he claims it's the best he's ever tasted. https://www.tasteofhome.com/recipes/christmas-special-fruitcake One-half hour before Mini Fruitcakes. Four hours in a low oven, and we have something that is very tasty, chewy and crunchy.