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3/4 cup candied orange peel
1/2 cup coarsely chopped walnuts
1/2 cup raisins
1/2 cup golden raisins
2 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup white sugar
2 1/2 tablespoons honey
2 eggs
1 1/2 tablespoons light cream
2 tablespoons dark rum
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_ingredients.png)
Toss the candied orange peel, walnuts and raisins with 2 tablespoons flour. Set aside. In a large bowl, mix the butter with the sugar and honey. Beat in the eggs, then the cream or milk, rum and vanilla. Stir together the remaining 1 1/2 cups of flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured 9x5-inch loaf pan. Bake in a preheated 350-degree oven for 10 minutes. Lower the heat to 325 degrees. Bake the cake 45 minutes longer, or until it tests done with a toothpick. Transfer to a rack to cool.
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_preparation.png)
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