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Description : This fruitcake needs no aging.\"

Recipe of Fruitcake
Ingredient Name	Unit	Quantity

all-purpose flour	tbsp	2
all-purpose flour	cup	1 1/2
baking powder	tsp	1/2
butter, softened	cup	1/2
candied orange peel	cup	3/4
coarsely chopped walnuts	cup	1/2
dark rum	tbsp	2
eggs	number	2
golden raisins	cup	1/2
honey	tbsp	2 1/2
light cream	tbsp	1 1/2
raisins	cup	1/2
vanilla extract	tsp	1
white sugar	cup	1/2
Directions \| How to make Fruitcake

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.

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