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
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.
Yields one 9 x 5-inch loaf cake.