Member since Jan 2009
Reviewed Free Range Fruitcake
Wednesday, Jan 1, 2014 on FoodNetwork.com
“I hated fruitcake until I made this one. I have given it to others with rave reviews. In fact, I get numerous requests every year. I procrastinated this year and didn't get around to making the cakes until less than a week before Christmas and people still raved. ”
Replied to Free Range FruitcakeWednesday, Jan 1, 2014 on FoodNetwork.com
“I have prepared this cake numerous times with none of the problems mentioned. I have given this cake to many people who have raved about how good it is. I usually double the recipe and use 5-3/4 x 4-1/4 x 2" aluminum pans (recipe yields about nine mini fruitcakes). This year I made the cakes less than a week from Christmas and they were still delicious;...”
"Absolutely fabulous! I made this for dinner today and my wife raved about it. I used country ham instead of the salt pork (honestly, probably any cured pork product will work). This was a winner and I'll definitely make this again.
"First of all, for those who panned this dish; what were you expecting. It's a casserole with cream of mushroom soup as an ingredient; certainly not haute cuisine.
I tried this because I had some leftover plain gluten free pasta (quinoi) and roast chicken. I added brocolli and herbs de province. We aren't casserole people, but this was pretty good"
"I made this for Sunday dinner; it was very good and alot easier to prepare than I thought it would be. I did not use chestnuts and served it with mashed butternut squash.""