This is a fantastic cake that is a nice alternative to the traditional Christmas cake. A decadent combination of fruit and nuts makes this cake irresistible. The cake is then aged for three days with fresh apple slices on top. Afterwards, you can ice the cake or enjoy as is. You can use two 20cm or 23cm round cake tins instead of the tube tin, if desired. Simply decrease the cooking time.
I have made this for the last two years for Christmas and definetely plan on making it again this year. I would consider it a fruitcake; people who are not sure they like fruitcake love this. I leave the apple on 5-10 days, making sure it's sitting in a nice cool place, it just makes it moister and tastier........Here it is December 2011 and I must add to my review. This cake is so good, I have people that get me to bake it for them for Christmas each year. I have already baked 2 in November and I have 3 more to bake. It's like Lay's potato chips, you can't take just one bite. - 09 Oct 2008 (Review from Allrecipes US | Canada)
I made this cake for Christmas. My family said it was the best one I'd ever made. The only change I made was the 1lb pineapple was reduced to add some fruit peel (orange & lemon). Very good cake! - 28 Dec 2004 (Review from Allrecipes US | Canada)
This cake has been passed down from my Mother to me and my sisters, now my daughters. Fruity and moist fruit cake, I use marichino cherries cut up and drained, crushed pineapple drained. instead of candied fruit. we bake them in medium sized loaf pans for gifts for Christmas. - 16 Dec 2014 (Review from Allrecipes US | Canada)