With its two key ingredients - rum and butter - this Christmas cake recipe is a hit. It is less dense than your standard Christmas cake recipe - and a little more rum-soaked! If you can let the cake sit for the full 10 weeks - it is really worth it. It is delicious by itself, or covered with a layer of marzipan and icing. Prep time includes overnight fruit soaking.
This Christmas cake is absolutely wonderful. I've made several, have substituted the mango with Papaya, raisins, etc. and it still turns out perfect. This is the best all around fruit cake I have ever made. - 20 Dec 2001 (Review from Allrecipes US | Canada)
I loved this recipe. I made it several years ago to give as gift. I made then in mini loaf pans and gave them out. Everyone ranted about of moist they were. The cakes were so good that when I lost teh recipe I came back here looking for it a full 2 years later. Great Job! - 20 Nov 2001 (Review from Allrecipes US | Canada)
I doubled the recipe to make a 9.5X3 round. I used whetver fruit I had on hand(walnuts,cranberries,raisins,currants and golden raisins). I did not think mango would quite go with cake. I soaked the fruit in Apricot flavoured brandy instead of rum for 3 days and used 4 cups of that (doubled the original recipe). Did not have molasses on hand so substituted honey. Next time I am going to try adding some treacle as well for the color and deep flavor. I made this cake for my mom-in-law's birthday. Topped it with lightly sweetened whipped cream which was a nice contrast to the dense cake and garnished it with orange slices. Everybody LOVED it. The cake turned out to be rich,moist and delicious. This recipe is a keeper. - 22 Nov 2005 (Review from Allrecipes US | Canada)