French Fruitcake recipe

1 servings

3/4 cup candied orange peel

1/2 cup chopped walnuts

1/2 cup raisins

1/2 cup golden raisins

2 tablespoons all-purpose flour

1/2 cup butter, softened

1/2 cup white sugar

2 1/2 tablespoons honey

2 eggs

1 1/2 tablespoons evaporated milk

2 tablespoons dark rum

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

Toss the candied orange peel, walnuts, and raisins with 2 tablespoons flour.

Set aside.

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.

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.