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French Fruitcake

Rated as 4.31 out of 5 Stars

"The fruitcake from this French recipe uses candied orange peel, walnuts, and raisins to make a fruitcake requiring no aging."
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Ingredients

servings 310
Original recipe yields 12 servings (1 - 9 x 5 inch loaf cake)

Directions

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  1. Toss the candied orange peel, walnuts, and raisins with 2 tablespoons flour. Set aside.
  2. In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream or milk, rum, and vanilla. Stir together the remaining 1 1/2 cups flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured 9 x 5 inch loaf pan.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 10 minutes. Lower the heat to 325 degrees F (165 degrees C). Bake the cake 45 minutes longer, or until it tests done with a toothpick. Transfer to a rack to cool.

Nutrition Facts


Per Serving: 310 calories; 12.3 46.6 4.1 53 89 Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this one for my husband who loves fruitcake. It was moist, buttery with a nice proportion of fruit to cake. It was a big hit!

Most helpful critical review

This was a good start. I liked the texture and the mild flavor from the rum, but missed the spices used in more traditional fruit cakes. I will definitly be using this recipe again, I will jus...

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I made this one for my husband who loves fruitcake. It was moist, buttery with a nice proportion of fruit to cake. It was a big hit!

This is the second year I have made this recipe for the holidays. I used double the rum. I used golden raisins and currants. I used a mixture of lemon and orange peels. After baking I dunked...

Being a beginner at baking I found this recipe simple and fool proof! I have made it three times now - two were for xmas presents and both people have requested another. I made a few changes to ...

I made this last year and this year also. It is easy, and wonderful. I do make it in a less-fat manor -- I pour the rum over the fruit while I mix up the other ingredients. And, I substitut...

This was a good start. I liked the texture and the mild flavor from the rum, but missed the spices used in more traditional fruit cakes. I will definitly be using this recipe again, I will jus...

Great, super-simple recipe! I used sultana and thompson raisens as well as a whole bunch of candied fruit. This cake was chalk-jam full of fruit and nuts.

This is definitely our kind of cake because we do like all the fruits. This also keeps well (wrapped in foil) - can also drizzle some rum over the top after it is baked. I did make one chang...

I made it for Christmas and everyone loved it. Instead of regular raisins I used black currants. Wonderful fruitcake!

Really good recipe. I did make a few alterations out of necessity. I substituted white rum for dark rum and milk for light cream. I doubled the rum and put 3 tbsps of milk. I'm not sure but I do...