Not-so-traditional American fruitcake from Bake from Scratch Magazine, Nov/Dec 2016: The Holiday Issue (page 97)

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Notes about this recipe

  • Aggie92 on December 29, 2017

    This is a really lovely fruit cake without all the weird candied fruit. I love how it is crammed full of lots of different dried fruits and mixed nuts. I soaked the fruit in gold rum for 24 hours and in addition, I lightly toasted the nuts. Made 5 mini-loaves which baked for 35-40 minutes. High altitude changes (6200'): added an additional egg, added an extra 1/2 cup of flour, and reduced baking powder by 1/4 teaspoon.

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