french-fruitcake

French Fruitcake

3 Reviews Add a Pic
Carol
Recipe by  Carol

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 x 5 inch loaf cake

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Directions

  1. Toss the candied orange peel, walnuts, and raisins with 2 tablespoons flour. Set aside.
  2. 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.
  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 (3)

Rate This Recipe
Astrogirl
79

Astrogirl

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!

EILISH40
9

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 that was to subsitute corn syrup for honey (no honey lovers here) which works fine. Highly recommend this little fruit cake.

Scotti
3

Scotti

Good flavor, but very dry.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 46.8 g
  • 15%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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