This is a lovely cake with cherries and raisins added for those of you who don't want to go to the trouble of making fruit cakes. It’s best if you can wait several days before eatings to allow the flavours to develop. This cake also freezes well.
The cake came out very elegant and was delicious.I used 3/4 cup oil instead of butter. The texture and taste is very close to fruit cake. The only difficulty was to prevent ourselves from eating before the cake was mature. I plan to make one more today. Thanks for a great recipe. - 10 Apr 2002 (Review from Allrecipes US | Canada)
Absolutely amazing. Delicious! I cut back the cooking time to 1 3/4 hours, though. - 20 Dec 2004 (Review from Allrecipes US | Canada)
Even though I haven't tasted this cake yet (I am saving it for Christmas Day) it was easy to make and smells so good! I used multi-coloured glace cherries and added finely chopped almonds and pistachios. My guests will be impressed for sure! - 21 Dec 2008 (Review from Allrecipes US | Canada)