About this recipe:Eliminate all of that preparation, waiting and soaking time from a classic fruit cake recipe and you have what is known as 'French fruit cake'. All the yumminess of the traditional Christmas loaf laden with candied peel, fruit, nut and rum - but without the wait!
170g candied orange peel
60g chopped walnuts
2 tablespoons plain flour
115g butter, softened
100g caster sugar
2 1/2 tablespoons honey
1 1/2 tablespoons evaporated milk
2 tablespoons dark rum
1 teaspoon vanilla extract
190g plain flour
1/2 teaspoon baking powder
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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 milk, rum and vanilla. Stir together the remaining 190g flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the mixture into a greased and floured 2 lb (900g) loaf tin.
Bake in a preheated 180 C / Gas 4 oven for 10 minutes. Lower the heat to 170 C / Gas 3. Bake the cake 45 minutes longer, or until it tests done with a skewer. Transfer to a rack to cool.