“This fruitcake needs no aging. Originally submitted to CakeRecipe.com.” - by Carol
Ingredients
Adjust Servings
Original recipe yields 1 - 9 x 5 inch loaf cake
Directions
- Toss the candied orange peel, walnuts, and raisins with 2 tablespoons flour. Set aside.
- 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
Amount Per Serving (12 total)
- Calories
- 309 cal
- 15%
- Fat
- 12.1 g
- 19%
- Carbs
- 46.8 g
- 15%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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!..." See more"
EILISH40
"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 ..." See morethat was to subsitute corn syrup for honey (no honey lovers here) which works fine. Highly recommend this little fruit cake."
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