This is a great fruitcake recipe, and especially convenient because unlike other fruitcakes this one requires no aging. The recipe is French.
This is the second year I have made this recipe for the holidays. I used double the rum. I used golden raisins and currants. I used a mixture of lemon and orange peels. After baking I dunked the cakes in rum and let them soak some up. Then gave them time to mellow. Slices best when cold. My grandmother was French, and this recipe is close to what she made, according to my mother. Thanks for the recipe! - 05 Jan 2003 (Review from Allrecipes USA and Canada)
Being a beginner at baking I found this recipe simple and fool proof! I have made it three times now - two were for xmas presents and both people have requested another. I made a few changes to make a dent in the fat content as follows: used half-fat butter and instead of light cream I used virtually no-fat yoghurt. Also used double the rum. If possible keep it wrapped for a few days and each day drizzle the top with a little more rum. The result is well worth it!! - 03 Jan 2004 (Review from Allrecipes USA and Canada)
I made this last year and this year also. It is easy, and wonderful. I do make it in a less-fat manor -- I pour the rum over the fruit while I mix up the other ingredients. And, I substitute low fat eggnog for the cream, use EggBeaters instead of Eggs, and use Smart Balance instead of butter (which requires another 3 tbs of unsweetened applesauce to keep the moistness.. - 06 Jan 2003 (Review from Allrecipes USA and Canada)