French Fruitcake Recipe - Allrecipes.com
French Fruitcake Recipe

French Fruitcake

Recipe by  

"This fruitcake needs no aging."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 5 inch loaf cake Change Servings
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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 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 More Reviews

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!

 
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.

 

12 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!!

 
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..

 
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.

 
Jan 26, 2004

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

 
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!!

 
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.

 

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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.

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