Fast and fabulous French fruit cake

    1 hour 15 min

    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!

    23 people made this

    Serves: 12 

    • 170g candied orange peel
    • 60g chopped walnuts
    • 70g raisins
    • 70g sultanas
    • 2 tablespoons plain flour
    • 115g butter, softened
    • 100g caster sugar
    • 2 1/2 tablespoons honey
    • 2 eggs
    • 1 1/2 tablespoons evaporated milk
    • 2 tablespoons dark rum
    • 1 teaspoon vanilla extract
    • 190g 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 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.
    3. 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.

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    Reviews & ratings
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    Reviews in English (3)


    I made this one for my husband who loves fruitcake. It was moist, buttery with a nice proportion of fruit to cake. It was a big hit!  -  31 Dec 2006  (Review from Allrecipes US | Canada)


    This is definitely our kind of cake because we do like all the fruits. This also keeps well (wrapped in foil) - can also drizzle some rum over the top after it is baked. I did make one change and that was to subsitute corn syrup for honey (no honey lovers here) which works fine. Highly recommend this little fruit cake.  -  30 Oct 2010  (Review from Allrecipes US | Canada)


    Good flavor, but very dry.  -  29 Dec 2010  (Review from Allrecipes US | Canada)