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French Fruitcake



  1. Toss candied orange peel, walnuts and raisins with 2 tablespoons of the flour. Set aside.
  2. In a large bowl, cream the butter with the sugar and honey.
  3. Beat in the egg, then the cream or milk, rum and vanilla extract.
  4. Stir together the remaining 1 1/2 cups flour and the baking powder; beat into creamed mixture.
  5. Stir in the fruits and nuts.
  6. Turn the batter into a greased and floured 9 x 5-inch loaf pan.
  7. Bake in a preheated 350 degrees F oven for 10 minutes.
  8. Lower the heat to 325 degrees F.
  9. Bake the cake for 45 minutes longer, or until it tests done with a wooden pick.
  10. Transfer to a rack to cool.

Yield: one 9 x 5-inch loaf cake


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