French Fruitcake

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"This fruitcake needs no aging. Originally submitted to"
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servings 309 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 91 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.


  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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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!

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 chang...

Good flavor, but very dry.

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