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  1. Sasha
    June 7, 2013 • 3:26 pm

    This cake sounds delicious! I want to try this recipe but I hate nuts in cake. Should I add more flour if I’m omitting nuts?

    • Felix
      June 7, 2013 • 5:20 pm

      No, just remove the nuts.

  2. dc
    June 13, 2013 • 8:38 pm

    Greetings Felix, two things please. One – thank you for posting a sugarless cake that does not use artificial sweetners to sweeten the cake. I seem to get a rather odd headache whenever I eat something that has artificial sweetners as an ingredient even if I am not aware that an artificial sweetner was used! Again much thanks ..Second thing please – I would like to bake this exact recipe in regular sized muffin tins. Would you be able to suggest a temperature and length of time to bake this recipe in regular sized muffin tins? Should I place a pan of water in the oven along with the muffin tins to prevent excess drying? For some reason, I have this longing to convert all my wonderful cake recipes into muffin/ cupcake sized versions. Regards to you Felix!

    • Felix
      June 13, 2013 • 8:49 pm

      dc you would need to watch the muffins like a hawk while they’re baking since you’re on uncharted territory and muffins cook faster. I would start at 250 degrees F for 15 minutes and test to make sure the muffin is cooked through sticking it with a knife at the center. if you do it please come back and tell me how it came out. I would be able to share it with other visitors.

      • dc
        June 13, 2013 • 9:23 pm

        As soon as I get back home, have rested and start to bake again, I will let you know. In a few months If you hear someone screaming in the distance, from the Port of Spain area, it would be me. It either came out very well or it would be an unprecedented disaster!

  3. Dawn
    June 24, 2013 • 7:54 pm

    Felix, I did this cake on the 23rd of June. It’s, oh my goodness gooood. I doubled the recipe
    including the water. Then I went to check your post and saw my fruits were a bit wet, so I blended the almonds finer and it was like extra flour, which took care of the extra liquid. But the taste is awesome, and takes half the time of regular fruit cake to bake. This is my go-to recipe for fruitcake EVERY TIME. As it ages ( 1 day only) it taste more mellow. Thank you,
    thank you much.

    • Felix
      June 24, 2013 • 9:52 pm

      No Dawn, thank you for trying the recipe and seeing for yourself that I do post wonderful and creative recipes. I just hope you shared the cake and didn’t eat all by yourself lol!! :)

      • Dawn
        June 28, 2013 • 11:36 pm

        My husband and I blazed that cake like you will not believe.
        Truth be told I ate more than he did. Your recipes are REALLY GREAT.
        Will be making another one by next Wednesday please God.
        The mellowness is something, and this is not a hit and miss.
        This recipe makes anyone look like a real professional baker.
        Thanks once again and God bless.

  4. Ann Marie
    August 3, 2013 • 6:14 pm

    Just made this cake with a little variation. Had some soaked fruits since last Christmas in the refrigerator and used this instead. Absolutely delicious. This is my new fruit cake for Christmas. I did not used any sweetener and was amazed at how delicious and moist this was.
    thanks for sharing.
    Ann marie

  5. Simply Trini Cooking
    November 23, 2013 • 3:48 am

    This is my go to recipe for black cake now. All I do is remove the nuts and add soaked fruits.. black cake in 30 minutes lol!!

    Of course you can add normal fruits for a non alcoholic black cake as well.

  6. Toni
    December 21, 2013 • 2:43 pm

    This is delicious! The only thing I changed, was using half a cup of white rum and half a cup of water, instead of just water. Figured it wouldn’t hurt…and it didn’t! Just put another one in the oven, and the smell is out-of-this-world. Thanks.

  7. Joan
    December 26, 2013 • 8:43 pm

    I love all the comments I read on this cake> I will definitely try this cake on the weekend.

  8. mickey
    January 18, 2014 • 1:48 pm

    Can I use spelt flour

    • Felix
      January 21, 2014 • 11:38 pm

      If you’re comfortable using it by all means use it. And if the recipe is successful well you can always tell me what you did.

  9. Ann Bedeau
    November 27, 2014 • 8:21 am

    HI Felix, good morning to you. It’s Thanksgiving Day in this country and I am here browsing through your lovely recipes and appreciating the time you take to explain the specifics of your ingredients. Your helpful tips and information provided are educational eyeopeners so please continue the good work. Well, FINALLY!!…SUGARLESS FRUIT CAKE COMPLETED, DELICIOUS!!! Because I did not have sufficient flour I substituted with whole wheat and will continue to use this flour.since there was not a bit of difference to the texture.

    Have a beautiful day.

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