French Fruitcake

French Fruitcake

9

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

servings 310 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 jus...

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...

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 ...

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 substitut...

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 jus...

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.

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

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 do...

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 w...

taste great and easy to make.