This is a lovely cake with cherries and raisins added for those of you who don't want to go to the trouble of making fruit cakes. It’s best if you can wait several days before eating to allow the flavours to develop. This cake also freezes well.
I love recipes like these that look impressive yet were simple to make. This cake was enjoyed as morning tea throughout the festive season. - 30 Dec 2008
What a great, easy and tasty cake. I think next time I'll cook it for 2 1/4 hours. Was a little crumbly. - 20 Dec 2011
The cake came out very elegant and was delicious.I used 3/4 cup oil instead of butter. The texture and taste is very close to fruit cake. The only difficulty was to prevent ourselves from eating before the cake was mature. I plan to make one more today. Thanks for a great recipe. - 10 Apr 2002 (Review from Allrecipes USA and Canada)