French Fruitcake 3/4 cup candied orange peel 1/2 cup coarsely chopped walnuts 1/2 cup raisins 1/2 cup golden raisins 1 5/8 cups all-purpose flour, divided 1/2 cup butter, softened 1/2 cup granulated sugar 2 1/2 tablespoons honey 2 eggs 1 1/2 tablespoons light cream 2 tablespoons dark rum 1 teaspoon vanilla extract 1/2 teaspoon baking powder
Toss candied orange peel, walnuts and raisins with 2 tablespoons of the 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 extract.
Stir together the remaining 1 1/2 cups flour and the baking powder; beat into 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 oven for 10 minutes.
Lower the heat to 325 degrees F. Bake the cake for 45 minutes longer, or until it tests done with a wooden pick. Transfer to a rack to cool.
