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French Fruitcake
"This fruitcake needs no aging." Original recipe yield: 1 - 9 x 5 inch loaf cake.
INGREDIENTS:
3/4 cup candied orange peel
1/2 cup coarsely 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 light cream
2 tablespoons dark rum
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
DIRECTIONS:
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.
Rating: 0/0
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