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

Carol

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Recipe Summary

Servings:
12
Yield:
1 - 9 x 5 inch loaf cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss the candied orange peel, walnuts, and raisins with 2 tablespoons flour. Set aside.

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  • 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.

  • 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

310 calories; protein 4.1g 8% DV; carbohydrates 46.6g 15% DV; fat 12.3g 19% DV; cholesterol 52.6mg 18% DV; sodium 89.3mg 4% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2007
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! Read More
(79)

Most helpful critical review

Rating: 3 stars
12/12/2007
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 just add some spices to help with the flavor. Read More
(14)
17 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/31/2006
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! Read More
(79)
Rating: 5 stars
01/05/2004
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 the cakes in rum and let them soak some up. Then gave them time to mellow. Slices best when cold. My grandmother was French and this recipe is close to what she made according to my mother. Thanks for the recipe! Read More
(27)
Rating: 5 stars
01/07/2003
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 substitute low fat eggnog for the cream use EggBeaters instead of Eggs and use Smart Balance instead of butter (which requires another 3 tbs of unsweetened applesauce to keep the moistness.. Read More
(19)
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Rating: 5 stars
01/05/2004
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 make a dent in the fat content as follows: used half-fat butter and instead of light cream I used virtually no-fat yoghurt. Also used double the rum. If possible keep it wrapped for a few days and each day drizzle the top with a little more rum. The result is well worth it!! Read More
(19)
Rating: 3 stars
12/12/2007
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 just add some spices to help with the flavor. Read More
(14)
Rating: 5 stars
11/02/2007
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. Read More
(10)
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Rating: 5 stars
11/05/2010
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 change and that was to subsitute corn syrup for honey (no honey lovers here) which works fine. Highly recommend this little fruit cake. Read More
(9)
Rating: 5 stars
01/26/2004
I made it for Christmas and everyone loved it. Instead of regular raisins I used black currants. Wonderful fruitcake! Read More
(6)
Rating: 4 stars
12/19/2008
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 don't think 1 teaspoon of vanilla is necessary. And i baked them as muffins for a difference.I loved them!! Read More
(5)