Free-range fruitcake from Good Eats: The Early Years by Alton Brown

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark rum. Use unfiltered apple juice.

  • Aggie92 on November 30, 2014

    High altitude adjustments (6200 ft)....increase flour by 1/4 cup, reduce both baking soda and baking powder by 1/4 teaspoon each and add 1 extra egg. Cooking time and temperature...no change (for mini loaf pans).

  • Aggie92 on March 30, 2013

    I make this every year for Christmas presents and even fruitcake haters love it. It tastes best if made around Thanksgiving and left to mature in the refrigerator until Christmas. This recipe will make 6 mini loaves baked at 325 degrees for 30-35 minutes. I also increase the amount of pecans to 2 cups.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.