About this recipe: This Christmas cake is a little different from the traditional. It calls for a variety of dried fruit and doesn't need to age. The orange juice gives a beautiful citrusy flavour. Prep time includes soaking the fruit overnight.
This recipe is really easy to work with. I had to substitute a number of the fruits and the pecans for other fruits and nuts and it still came out looking great! The dough is very thick however, so be forwarned! I also baked it in a couple of bread pans and then since I didn't have three chose to make muffins out of the rest of the dough. I think they'll look great on my Christmas cookie trays (and will probably fool some people into trying them). I made mini-muffins which baked for about 22min. and regular muffin size which baked for about 30min. Personally, next time I will fill the mini-muffin tins fuller next time as they don't really rise and grease the top of the tin as well as the cups. Otherwise it turned out wonderfully. Keep in mind that fruitcakes should be completely cooled in their tins to retain moisture (which somebody had told me just a little earlier). - 08 Dec 2007 (Review from Allrecipes US | Canada)
I made this cake as my "Main" Christmas dessert this past Christmas and I was VERY VERY pleased with the results! I only made a couple changes, and none of those being fundamental. I used whiskey in place of the orange juice and I used less candied fruit and more dried fruits like dates and apricots and dried pineapple not candied. I also poured 1/4 cup whiskey over top before setting aside on the cold backporch to age a little. Everyone loved it..even my husband who is not a fruitcake person. I will make again and again. This is now my fruitcake recipe that I will use. Next year I will probably only use dried fruits and no candied. It makes for a more real flavor. Thank you for this recipe!! - 19 Feb 2008 (Review from Allrecipes US | Canada)
I made this first last Christmas (with a few fruit tweaks of my own, but I always do that)and everyone loved it, even the fruitcake resisters. This year I experimented again and baked it in wide mouth pint jars 3/4 full of batter. Then snugged new lids on the hot baked jars, they sealed as they cooled and made wonderful gifts. This is THE BEST!!!! - 24 Dec 2003 (Review from Allrecipes US | Canada)