originally this cake was suppose to be a orange cake but at the last minute the bride has changed her mind to a fruit cake, does anyone have a good recipe? that doesnt need to rest for months as the wedding is in 2 weeks, has anyone heard of freezing the cake to speed up the flavour?

Do NOT freeze fruit cake.

I use Alton Brown's recipe (available at the Food Network website). It is fabulous. I make it every Christmas and every year I have to make more of it because I get more and more requests for it. Even people who don't like fruitcake LOVE this fruitcake! If you make it in the next couple of days, it will have great flavor. It does not require long aging.

is that the one with the semi dried blueberries?

Hi and Welcome to CC, aussieamba.

Alton Brown's Free Range Fruitcake recipe:

http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe/index.html

Popular CC fruitcake recipes:

http://cakecentral.com/recipes/6143/fantastically-moist-fruit-cake

http://cakecentral.com/recipes/34/applesauce-fruitcake
(Sounds odd, but does make a very moist fruitcake - and no you can't taste the applesauce.)

Fruitcake recipe threads:

http://cakecentral.com/cake-decorating-ftopict-610329-.html

HTH

I never make fruitcake early enough to mature properly. I've found that if I soak the fruit in brandy (or your choice of liquor) overnight it tastes a lot like one that has matured several weeks.

hi, thankyou!! i will check them out and pick one!! i do like the AB one i like the idea of berries!! I have not seen sun dried blue berries!! but it one recipe i really want to try.

which alcohol is best to use in fruit cake? rum, brandy or sherry?

I've made Emeril's Creole Christmas fruitcake which contains blueberries, cranberries and cherries in addition to other dried fruit and it was very good, with a whiskey sauce:

http://www.foodnetwork.com/recipes/emeril-lagasse/creole-christmas-fruit-cake-with-whiskey-sauce-recipe/index.html

HTH

I hate fruit cake but my husband would sell his soul to the devil for it. I always soak the fruit (sultanas, raisins, currants, mixed peel and cherries)overnight in a mixture of brandy and orange juice and when I say soak i mean 2/3 of the fruit mixture is covered in liquid (60% orange 40% brandy roughly). Some liquid is left over in the morning but i add this and the liquid stated in the recipe and my fruit cake is beautifully moist (apparently -i don't eat it ). I've made this the day before it's needed then lied through my teeth when asked if it has been maturng for months to get such a lovely flavour If you want a copy of the recipe i use which is easily tinkered with - i've never made it the same twice and always subtitue things then give me a shout and i'll pm you.
HTH

I use the Womens weeekly recipes.