This fruitcake needs no aging. Originally submitted to CakeRecipe.com.

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Recipe Summary test

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 or margarine 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

309 calories; protein 4.2g; carbohydrates 46.8g; fat 12.1g; cholesterol 51.9mg; sodium 90.8mg. Full Nutrition
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