French Fruitcake

    1 hour 15 mins

    This fruitcake needs no aging.

    16 people made this

    Serves: 12 

    • 3/4 cup (80g) candied orange peel
    • 1/2 cup (70g) coarsely chopped walnuts
    • 1/2 cup (80g) raisins
    • 1/2 cup (80g) sulatanas
    • 2 tablespoons plain flour
    • 1/2 cup (110g) butter, softened
    • 1/2 cup (110g) caster sugar
    • 2 1/2 tablespoons honey
    • 2 eggs
    • 1 1/2 tablespoons thin cream
    • 2 tablespoons (30ml) dark rum
    • 1 teaspoon vanilla extract
    • 1 1/2 cups (180g) plain flour
    • 1/2 teaspoon baking powder

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    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 24cmx13cm (9 x 5 inch) loaf pan.
    3. Bake in a preheated 175 degrees C (350 degrees F) oven for 10 minutes. Lower the heat to 165 degrees C (325 degrees F). 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 in English (12)


    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!  -  05 Jan 2003  (Review from Allrecipes US | Canada)


    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!!  -  03 Jan 2004  (Review from Allrecipes US | Canada)


    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..  -  06 Jan 2003  (Review from Allrecipes US | Canada)