French Fruitcake

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Most Helpful Positive Review

Jan 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!

—RUTHWARD

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Most Helpful Critical Review

Dec 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.

—GOOFGAL31

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11 Ratings

Jan 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!!

—PRINCESS7

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Jan 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..

—JOANNEH125

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Nov 01, 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.

—YellowBeetleSB

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Jan 26, 2004

I made it for Christmas and everyone loved it. Instead of regular raisins I used black currants. Wonderful fruitcake!

—Emil A.

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Dec 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!!

—ri2

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Aug 25, 2007

Very tasty. It has a different texture than a quick bread - thicker and a little coarse. Doesn't really need a topping but might be especially good w/ homemade orange butter. I replaced RUM with more honey and cream. Will make again.

—mommymeggy

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Nutrition

Calories
310 kcal
15%

Carbohydrates
46.6 g
15%

Cholesterol
57 mg
19%

Fat
12.3 g
19%

Fiber
1.3 g
5%

Protein
4.1 g
8%

Sodium
89 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

French Fruitcake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 310
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 5.7g 28 %
Cholesterol 57mg 19 %
Sodium 89mg 4 %
Potassium 149mg 4 %
Total Carbohydrates 46.6g 15 %
** Dietary Fiber 1.3g 5 %
Protein 4.1g 8 %
** Sugars 19.4g
** Vitamin A 6 %
Vitamin C < 1 %
Calcium 4 %
Iron 13 %
** Thiamin 17 %
** Niacin 15 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.