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French Fruitcake

French Fruitcake

Carol

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

RUTHWARD
23
1/5/2004

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!

PRINCESS7
19
1/5/2004

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!!

JOANNEH125
19
1/7/2003

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..