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Ingredients

¾ cup candied orange peel ½ cup coarsely chopped walnuts ½ cup raisins ½ cup golden raisins 2 tablespoons all-purpose flour ½ cup butter, softened ½ cup white sugar 2 ½ tablespoons honey 2 eggs 1 ½ tablespoons light cream 2 tablespoons dark rum 1 teaspoon vanilla extract 1 ½ cups all-purpose flour ½ teaspoon baking powder

Nutrition Info

309.9 calories carbohydrate: 46.6 g cholesterol: 52.6 mg fat: 12.3 g fiber: 1.3 g protein: 4.1 g saturatedFat: 5.7 g servingSize: - sodium: 89.3 mg sugar: 19.4 g transFat: : - unsaturatedFat: : -

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

1 - 9 x 5 inch loaf cake

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