"I've made this recipe three times, usually doubling it because it's so good. The dried fruits are what make it. The variety is wonderful, and the quality is so much higher than those horrible artificially colored "fruitcake bits" I see in stores at this time of year. I usually bake this fruitcake in mini loaf pans. One recipe makes four mini loave""

"The cake was as delicious as a carrot cake could be! I left the nuts out so that my friends' son, who's allergic, could eat it. It was moist and delicious. I did add some extra spices, because I like my carrot cake well-spiced. I followed the directions for lining the pans, cooling, and removing the layers from the pans exactly, and was glad I did""