For an even richer flavor, consider soaking the dried fruits in rum or brandy for several days before baking. Drain well before adding to the batter. If you don't have Christmas cake pans, you can use regular cake pans, but be sure to adjust the baking time accordingly. To prevent the top of the cake from browning too quickly, you can tent it with foil during the last hour of baking. Fruitcake is best when aged! The longer it sits, the more the flavors develop. Consider glazing the fruitcake for added shine and sweetness
Maggie Kreiger
May 27, 2025This recipe is amazing! The fruitcake came out perfectly moist and flavorful. I soaked the fruit in rum for a week before baking, and it made all the difference!
Pauline Kreiger
Jul 22, 2024I was a bit intimidated by the long ingredient list, but it was totally worth it. This is the best fruitcake I've ever had!
Kacie Ruecker
Jul 15, 2024My family loves this recipe! It's become a Christmas tradition. I usually make it a month in advance to let the flavors develop.
Haskell Hirthe
May 23, 2024The instructions were clear and easy to follow. My only suggestion would be to include the pan sizes for each cake in the recipe.