World’s Best Fruit Cake
Classic fruit cake made with soaked unsweetened dried fruit. A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert! This post is sponsored by All-Clad.
If you recognize today’s dessert, you deserve a pat on the back!
As hard as it is to believe, I first shared this fruit cake recipe back in 2013. It has been a holiday staple in our household for as long as I can remember. Christmas isn’t Christmas without several slices of my mom’s famous fruit cake!
Nearly six years have passed and since then, it has become one of the most popular holiday recipes on A Beautiful Plate.
If you’re a fruit cake cynic, hear me out! This is the best fruit cake in the world – and the only fruit cake that I’ve ever loved and enjoyed.
While this recipe has received rave reviews and become a staple for many readers, I’ve teamed up with All-Clad to showcase their new Pro-Release Bakeware Set and Silicone Tools, and give this fruit cake recipe a new and improved update for the holiday season.
This fruit cake recipe features their All-Clad Pro-Release Loaf Pan. All of the All-Clad Pro-Release bakeware pieces feature oversized, easy-to-grab handles, and a nonstick (PFOA-free) finish that releases baked goods effortlessly.
This fruit cake batter is sticky and packed with dried fruit pieces, which means that it can be prone to sticking, and thanks to the ceramic, easy release coating, I didn’t have to grease or line the loaf pan with parchment paper. The fruit cakes just slid out without issue. The holidays are hectic enough without worrying about your baked goods sticking!
If you’re looking for durable and high-quality bakeware for yourself (or to gift to others!), I highly recommend checking out the full All-Clad Pro-Release Bakeware Set! You can get more information here.
All-Clad also came out with a wonderful collection of silicone tools that pair with the bakeware set. Their durable handles and platinum silicone heads, which come in a variety of shapes, are great for any baking project (or savory preparation) and have quickly become my favorite baking tools.
The bones of the original fruit cake recipe have remained the same, but it has been re-tested thoroughly.
Several ingredients have been revamped and simplified to make it easier to prepare in your own kitchen.
I’ve also added custom metric measurements to make it accessible to everyone. As you know, I’m a huge advocate for baking scales, particularly for baking. It reduces clean-up and common user errors, such as over measuring flour.
Let’s get baking!
Why You’ll Love this Fruit Cake Recipe:
The words ‘world’s best’ and fruit cake are generally not seen as compatible with one another. After all, fruit cake is one of the most ridiculed baked goods in existence!
You know those ones that are sold in the stores or sent as gifts at this time of the year? The ones that contain the neon candied fruit pieces? I despise those fruit cakes too!
Most fruit cakes are dry, overly sweet, and bland in flavor.
This fruit cake is not your average fruit cake recipe. It is the BEST! Made with wholesome, real ingredients, this fruit cake is moist and perfectly balanced in flavor.
The Story Behind The World’s Best Fruit Cake:
This fruit cake recipe has been passed onto me from my mom. It was first inspired my British grandmother’s recipe. My mom has tweaked and perfected it over the years.
At one point, my mom even attempted a very short-lived fruit cake business – that is until she realized that it is one of those expensive desserts to make (dried fruit and booze!) and she would have to charge a fortune to break even.
With that said, this fruit cake is absolutely worth it!
How to Make The Best Fruit Cake:
This fruit cake recipe, which yields two standard loaf cakes, is all about the dried fruit. We’ll be using only unsweetened dried and fresh fruit for this recipe.
This fruit cake contains a ton of dried fruit. Don’t be alarmed! This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches.
To cut the sweetness and add amazing flavor, we’ll soak the dried fruit mixture in dark rum the day before baking. Note: I recommend soaking the fruit for a minimum of 12 hours or as long as 24 hours.
The dried fruit will hydrate and plump up and soak up all of the dark rum during this time. Don’t skip this step!
The soaked dried fruit is folded into the fruit cake batter the following day.
For added flavor, we’ll also be adding orange and lemon zest, orange juice, fresh grated Granny Smith apple, slivered almonds, and diced crystallized ginger (one of my favorite additions!).
You can even add bittersweet chocolate, which is my dad and sister’s favorite variation!
The fruit cake batter is transferred and divided between two loaf pans and baked in a loaf tin at a low temperature for nearly an hour and a half.
If you’re using the loaf pan I’m using from All-Clad, no need to grease the pan or add any parchment paper!
Since this cake has a such a large ratio of dried fruit, we’ll allow the fruit cakes to cool completely in the loaf pans before removing them.
How to Store Homemade Fruit Cake:
After the cakes have cooled, we’ll wrap them tightly in cheesecloth soaked in medium sherry or triple sec. Have I mentioned that this cake is boozy? Because it is.
This step contributes additional moisture, as well as allows the flavors in the cake to meld and deepen over time. The alcohol cuts sweetness and makes this cake so fragrant and delicious!
Some people recommend aging fruit cake for at least a month prior to serving or gifting, but this is not required for this fruit cake. I recommend at week at minimum. However, even just a few days make a huge impact!
These fruit cakes can be stored in the refrigerator for 6 to 8 weeks (or longer!). I recommend re-soaking the cheesecloth every week or so, or whenever it is dry.
Commonly Asked Fruit Cake Baking Questions:
When should I starting baking fruit cake?
Since this fruit cake only improves in flavor as it sits, the sooner the better! I recommend wrapping it with cheesecloth (soaked in alcohol) for one to two weeks, at minimum, for best flavor before serving or gifting.
Can I substitute or use other types of dried fruit?
I’ve included my favorite ratios in the recipe below – as they offer a good balance of tart and sweeter fruits – but you can adapt it to make it your own. If making substitutions, I highly recommend measuring by weight to avoid any issues.
Can I make this fruitcake without alcohol?
While the flavor will not be the same or as originally intended, you can try soaking the dried fruit in orange juice (or even apple juice or hot steeped tea, such as Earl Grey). I haven’t personally tested this variation, but functionally it will plump up the dried fruit in the same way. You will need to skip the soaking of the cake as well, which is absolutely fine, but will result in a less complex flavor, slightly drier cake (though this cake is very moist!) and will reduce its storage life slightly.
How many servings does this recipe make?
This cake yields two loaf cakes. Perfect for keeping one to yourself and another for gifting (or saving for later, your personal choice!).
Since this cake is very dense and rich, one loaf cake goes a long way. We use a serrated knife to cut it into thin slices or cut regular slices in half. It tastes fantastic on its own or with a smear of salted butter!
Can I bake this fruitcake in a smaller loaf tins, round cake pan, etc.?
This cake has only been tested using loaf pans, but several readers have had luck with preparing this recipe in a bundt or tube pan – roughly it will take around 75 minutes minimum. Please watch bake time carefully. Please know that baking times and results will vary. I do not recommend making equipment substitutions, as I haven’t personally tested these adaptations.
Hope this fruit cake recipe becomes a family staple! If you enjoyed the recipe, I’d love for you to leave a review in the comment section below.
Thank you All-Clad for sponsoring this post!
World's Best Fruit Cake
Equipment
Ingredients
Soaked Fruit Mixture:
- 1¼ cups (200g) dark raisins
- 1¼ cups (200g) golden raisins
- 2 cups (320g) mixed unsweetened dried fruit, chopped (note: I like to use equal parts peaches and apricots. Pears or apples are other great options!)
- 1 cup (160g) dried unsweetened black figs, chopped
- 1 cup (160g) dried unsweetened tart cherries, chopped
- ¾ cup (120g) dried unsweetened prunes, chopped
- ¾ cup (6 oz; 180 mL) dark rum
Fruit Cake Ingredients:
- 1½ cups (180g) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 stick (4 oz; 115g) unsalted butter softened
- ¾ cup (160g) packed light brown sugar
- 5 large eggs room temperature
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly grated orange zest
- ½ cup (120 mL) freshly squeezed orange juice
- 1 Granny Smith apple peeled and coarsely grated
- ¾ cup (90g) slivered almonds (or chopped pecans or walnuts)
- 3 tablespoons (36g) finely diced crystallized ginger
- one batch soaked fruit mixture see section above
- ⅔ cup (100g) chopped bittersweet chocolate or dark chocolate chips optional
For Storage:
- medium sherry or triple sec for soaking
Decorative Glaze (Optional):
- ¼ cup (72g) apricot preserves
- ¼ cup (60 mL) water
- whole pecans for garnishing
Instructions
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
- In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok.
- Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn’t already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
- Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
- Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
- For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
- Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Tips for Success:
- Be sure to use unsweetened dried fruit for best results.
- Many readers have had success substituting different varieties of dried fruit in this recipe; if doing this, please keep in mind the tartness and sweetness of various fruits for good balance.
Commonly Asked Questions:
- When should I starting baking fruit cake? Since this fruit cake only improves in flavor as it sits, the sooner the better! I recommend wrapping it with cheesecloth (soaked in alcohol) for one to two weeks, at minimum, for best flavor before serving or gifting.
- Can I substitute or use other types of dried fruit? I’ve included my favorite ratios in the recipe below - as they offer a good balance of tart and sweeter fruits - but you can adapt it to make it your own. If making substitutions, I highly recommend measuring by weight to avoid any issues.
- Can I make this fruitcake without alcohol? While the flavor will not be the same or as originally intended, you can try soaking the dried fruit in orange juice (or even apple juice or hot steeped tea, such as Earl Grey). I haven’t personally tested this variation, but functionally it will plump up the dried fruit in the same way. You will need to skip the soaking of the cake as well, which is absolutely fine, but will result in a less complex flavor, slightly drier cake (though this cake is very moist!) and will reduce its storage life slightly.
- How many servings does this recipe make? This cake yields two loaf cakes. Perfect for keeping one to yourself and another for gifting (or saving for later, your personal choice!). Since this cake is very dense and rich, one loaf cake goes a long way. We use a serrated knife to cut it into thin slices or cut regular slices in half. It tastes fantastic on its own or with a smear of salted butter!
- Can I bake this fruitcake in a smaller loaf tins, round cake pan, etc.? This cake has only been tested using loaf pans, but several readers have had luck with preparing this recipe in a bundt or tube pan - roughly it will take around 75 minutes minimum. Please watch bake time carefully. Please know that baking times and results will vary. I do not recommend making equipment substitutions, as I haven't personally tested these adaptations.
This post is sponsored by All-Clad. Thank you for supporting brands I love and use in my kitchen.
954 Comments on “World’s Best Fruit Cake”
Great recipe – also great to soak fruit in Grand Marnier or Triple Sec for a really lovely citrus taste overall.
I think u missed out the number of eggs needed
Hi, it’s listed and shown in the recipe – among the ingredients. The fruit cake requires 5 eggs.
I made this and my family loved it!! We ate one loaf right away. The other and been wrapped in a rum cheese cloth since Christmas. We took it out of the refrigerator and had a slice today!! So good!! Thank you for the recipe.
So thrilled to hear this! Thank you for taking the time to come back with feedback and to leave a recipe review. Means a lot to me, and is always helpful to others too!
I made this for my father-in-law, and he agrees, it is the BEST he has ever had! He can’t stop raving over it. I did not have the ginger so I left that out. I used dates in place of some of the raisins.
So thrilled to hear this!
We are an alcohol free household due to health reasons and support for a family member. But this looks delicious. Do you have any suggestions on alternatives for what we can soak the dried fruit in and if we should wrap a cheese cloth with another liquid?
Hi Riley! Sorry for the delay, as I’ve addressed in other comments, the alcohol really does make this particular recipe (as is the case with most traditional fruitcakes), so it won’t be the same without it – and I haven’t made it without it, so I can’t even accurately describe the differences between an alcoholic vs. non-alcohol version…yet.
But you could try soaking the fruit in apple juice (or cider) and see how that goes! I would not personally wrap the cake afterwards in anything else (just skip that step) because it won’t work the same.
I hate throwing this out there but I have to I guess. Your cake looks amazing and I’ve really been craving fruit cake. But I am a recovering alcoholic so this puts a little twist into things. Is there something besides rum that I can soak the fruit in? I’ve seen possibly with a fruit juice from other recipes but not any reviews from people doing this.
Hi Josh! Congratulations on your recovery – while the cake certainly will not taste the same, I have encouraged others that they could probably soak the dried fruit in apple juice (and skip the cake soaking step after it is baked) and it could work out. Unfortunately, I also haven’t heard back from anyone asking the same question, so I can’t give more information about the taste, etc. but from a pure baking science perspective, I have no doubt it would work. Hope this helps!
I made this for my 2020 Christmas. Rely doesn’t get better than this. Was committed to the process and time this requires. So worth it!
So happy to hear that!
First attempt making fruitcake and ur recipe is good… the only thing is I bought the wrong rum so mine didn’t turn out as dark.
Thx for sharing your recipe
Just made 4 loaves of this and it is fantastic so far. My only ammendments were white sugar instead of brown so I have a blonde version and I added dried pineapple.
One loaf was consumed rather quickly and was delicious. The others are snug in their boozy blankets waiting out the winter here in Minnesota.
Thanks!
LOVE this! Thanks so much for the feedback and glad you have an extra to last all winter long. ❤️
Just an update that these have aged incredibly well for me. I have one of the four loaves still left and as winter here in Minneosta winds I have been having a slice each time it snows. Perfect!
I will be starting this process in late October I think for this year. Thanks again for a great recipe. This is going into my Paprika app favorites.
Really happy to hear that! I also have leftover fruit cake in my fridge that was made in November – it really does last and taste great for months. So happy to hear that it’s bringing you brightness during a long winter!
Hi Laura,
Thank you for this excellent recipe. I will have the cake ready for 2021 as I had a late start. I was wondering about the 1 tsp salt and 1/2 tsp baking soda. I usually use 1 tsp baking soda and 1/2 tsp salt for most of my recipes. Is there a reason you recommend less baking soda and more salt.
I use Diamond Crystal kosher salt (much less dense, so please note this if you are using something like table salt which would need to be reduced) and this recipe yields 2 loaves, so it is 1/2 teaspoon each.
As for the leavening, this cake really doesn’t need almost any due to the desired texture and other ingredients.
Thank you for bringing this to my attention – this recipe was created as part of a brand partnership and I was not aware the links were not working anymore. I have updated the links already and hope that helps!
It’s not true at all that the one loaf would go a long way!!!!
I skipped the apple and the ginger but the result is still great. It is still moist and rich. I skipped the apple because they sell in a bag of 10 and my mum would complain if I leave the rest in the fridge since Granny Smith is not my fav. For the ginger I just don’t like them so I just skipped it.
This is my first time baking and eating fruit cake. It was so good I didn’t think I would like it at first cos of the dry fruit but I really love it. I try to bake it because my girlfriend and my mum loves this and they keep saying they want to eat fruit cake after I bought them panettone last week. The fruit cake is quite expensive here and I want to try to make it myself after they said they want some, so I just try baking for them this year. I end up making 5 batch of your recipe. I made 1 big loaf in my silicone mold, 10 in the 1 pound foil tray, 10 in the smaller foil tray and 1 half pound in my other silicone mold. My mum said will give out as Christmas gift.
For dry fruit, since we got some dates and cranberries at home, I just bought some strawberry, kiwi, cherry, apricot and lime flavored aloe vera. Fig is too expensive so I skipped it. Cutting dry fruits and take out the seed from the dates already took me a couple hours. I soaked them in the dark rum mix with a bit of triple sec for a day. For nuts, I use almonds (because my mum already have some at home) and I bought some walnuts (because it was on sale lol). Pecan is too expensive for me. (actually all the stuff I bought to make this cake can buy 2-3 fruits cake here and it’s about my 2-3 week food budget. Sad thing for me living in this hot Asian country with weak currency so nuts and fruits are imported and quite expensive compare to the living cost, excepted for the aloe vera which is local product.) After the cake was done, I mixed orange juice, lemon juice and bit of triple sec together and brushed the cake. Then glazed it with apricot preserves after it cooled. I baked these for the whole night. The first thing in the morning, my mum just cut a slice and ate it right away before I could put in the fridge. My family already finished 2/3 of the big loaf within a day (mostly by my mum). Actually my mum already finished almost half in the morning then she said need to leave some for my dad and bro. She said this is the first fruit cake she had in more than 10 years. I’m waiting to see my girlfriend comment tomorrow.
Hello!! This is such a lovely recipe, thank you so much for sharing it! This was my very fruit fruit cake, and i loved it! I did a few small things differently I thought I might share for anyone interested. I used 1 cup AP flour, and 1/2 cup wholemeal flour, as I like the nutty flavor it brings. Secondly, I didn’t have a loaf pan, so I used a bundt cake pan, and it worked beautifully! The only thing that I might do differently next time is use a liqueur instead of rum– maybe Drambuie? Or Benedictine? I found the rum was a little strong and also didn’t add much fragrance to it… I think the anise or heathered honey flavors of Drambuie or even a hazelnut Frangelico might be a nice addition to it! But, this was really fabulous, thank you!
So glad you liked it and love your small changes – always hope people make recipes their own! I wonder if the rum that you used is different than my own, because mine is definitely fragrant. I think it will definitely vary a lot brand to brand!
Hello! After reading all the comments, I feel like your full-time job must be replying to people’s questions! It’s very much appreciated, however!
My question is about the amount of dried fruit. In total, I should have 7 1/4 c of dried fruit? Would it still be good if I had less than that? It took forever for me to chop the fruit (as I’m sure you know!) and eventually I gave up and figured it was enough. Maybe you have a tip for cutting the sticky, dried fruit that’s faster than just chopping like normal with a knife??
This is my first time ever baking (or tasting) fruit cake, but thought I’d give it a try. I’m excited to try it and share it with my MIL and neighbors. Thanks a bunch!
Haha! This post does get a lot of questions, though I’m happy to answer them 🙂 It does just take a long time to chop the fruit, but aside from that, the cake is pretty easy to make and yields two loaves, so it just is unfortunately is part of the process. You definitely want a LOT of fruit. You might be able to get away with a little less, but I wouldn’t mess with reducing too much or the cake either won’t have enough batter or will just be smaller in the end/cook faster.
I would definitely recommend having a VERY sharp chef’s knife! You could also try coating the knife with a little bit of oil (spray or just brushing with a touch of oil) and that will prevent some sticking and help it go a bit faster. Hope this helps! You could try the same method (again, spray the blade) of a large, heavy-duty food processor too.
Hello. has anyone successfully mailed these fruit cakes across the country? How did you wrap it, and what kind of shipment did you use? I wonder if I should freeze the fruit cake before mailing? I am in California and want to ship these cakes to Wisconsin. Thanks in advance for the tips!
Hi! My mom actually made a batch this year and sent me (and my sisters) some! She simply wraps the cheese-cloth wrapped loaf tightly in foil and shipped it priority (2-3 day shipping would be better) with some padding in the box – especially in the winter when it’s colder, it can absolutely hold up completely fine. I would advise whoever receives it to put it into the fridge for storage when they get it.
Hi Laura,
Can I substitute the Sherry or triple sec with anything non alcohol?
For soaking the fruit? If you’re referring to that step, you could soak in apple juice but the flavor will not be the same unfortunately.
Hello Laura,
I made the cakes and they are soaking in Triple sec now. I followed the recipe exactly. I tasted a little bit before wrapping in triple sec. The taste is fine, though I can’t taste the rum. I actually put 1.5 cups of rum for each batch of fruits! I still couldn’t taste it. But more than that, the cake is very dense. It is not hard, but it doesn’t have the cake texture, not even like banana bread or plum cake. The edges and sides also didn’t brown with a crust, but look dull, almost like a steamed cake look. I feel that maybe 6 eggs were little more and 4 would have been good enough. I am not a baker, but I don’t know what else could be the reason.
Please let me know.
Thank you
Thanks for the reply Laura. I removed the paper towels, which wasn’t too difficult. My version didn’t come out very sticky perhaps because I reduced the sugar and used different fruits? I couldn’t find dried cherries in my store but they recommended a tiny tart berry called barberry instead. Also used dried plums. I’ll try adding some more nuts to the normal glaze.
Hi Laura, my cakes are currently aging in the fridge but I have a few questions. I reduced the sugar and also used paper towels soaked in rum cause I didn’t have Sherry or cheese cloths. The cake also appears a lot lighter in colour than your photos. Will the aging darken the cake? Also I forgot to add the nuts so am thinking of making a nut glaze instead. Do you have any recipes to recommend? Thanks.
Hi Tom. Reducing sugar changes baked goods a lot (and will change the color of a baked good), so I can’t say why your cake is lighter in color. Did you use different fruit? Either way, if it cooked through and everything else went well, it shouldn’t matter that much. As for soaking, I would STRONGLY recommend removing the paper towels and replacing it with a linen, the paper towel might disintegrate and this cake is sticky, so I’m worried paper towel residue might be left on the cake when you remove it. I’m not sure, but this is why I say to use cheesecloth or a linen.
I’ve never heard of a nut glaze for a cake, but you can always do the normal glaze and just top it with pecan pieces as shown in the image.
Hi Laura! I’ve successfully finished baking the cakes and I used cut brandy to soak them. My mom’s been egging on me because she thinks it may be too strong. I was thinking to switch the next soak with some Andy Player whiskey. Should I make the switch? Or should I just stick with the alcohol I already used?
Thanks, Laura!
I’m not familiar with Andy Player whiskey, but whiskey is STRONG. I personally would not switch the alcohols (just because I’m not familiar with the flavors of those and might worry that they would compete weirdly in flavor to one another). If you’re worried, you could always skip the second soak! I would check the cake and see if it appears pretty moist. It can hold up surprisingly well without a ton of soakings. Up to you!