Best Sherry Fruitcake Recipes

FRUITCAKE WITH SHERRY

Fruitcake With Sherry image

This is the nicest fruit cake ever!! Incredibly moist and light. Does not need icing. I was given a few pieces in a Xmas gift and it was so addictive I asked for the recipe.

Provided by Kiwi Kathy

Categories Breads

Time 2h30m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

225 g butter
225 g sugar
1 cup water
400 g sultanas
400 g mixed dried fruit
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
1 teaspoon vanilla essence
1 teaspoon almond essence
1 teaspoon lemon essence
2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste
2 cups flour
1 teaspoon baking powder

Steps:

Bring first 7 ingredients to boil and boil for 3 minutes.
Let cool or can be left till next day.
Add 2 beaten eggs, the essences, sherry, flour and baking powder.
Stir till combined and pour into a prepared 20cm cake tin.
Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
Remove from tin and store in cake container for at least 3 days before cutting. It gets more moist the longer it is left.

Nutrition Facts : Calories 293.1, Fat 9.9, SaturatedFat 6, Cholesterol 45.2, Sodium 159.4, Carbohydrate 49.9, Fiber 2.7, Sugar 23.3, Protein 3.2

SHERRY FRUITCAKE

Sherry Fruitcake image

Provided by Moira Hodgson

Categories dessert

Time 2h

Yield 1 eight-inch cake (about 12 servings)

Number Of Ingredients 11

Ingredients

6 ounces sugar
3 eggs
2 cups flour
1/2 teaspoon baking powder
1/4 pound ground almonds
1/2 teaspoon salt
1/4 pound candied peel
2 ounces dried cherries
1 cup currants, soaked overnight in 1 cup sherry
1 ounce whole almonds, blanched
3/4 cup sherry

Steps:

Preheat oven to 325 degrees. Cream butter with sugar in a mixing bowl until light and fluffy.
Separate the eggs and beat in the whites. Sift flour in the baking powder and gradually fold into the butter-sugar mixture with the salt. Mix well and add the ground almonds, candied peel and cherries. Add the currants with the soaking sherry. Beat egg whites until stiff and fold in.
Grease an eight-inch round cake tin and line it with wax paper. Pour in the batter and decorate top with whole almonds. Bake one hour, then turn heat down to 300 degrees. Bake an hour more. The cake is done when a tester inserted in center comes out slightly sticky but pretty much clean.
When cooked and while still hot, pour the remaining sherry over cake by spoonfuls and leave until cake is cold. Cover with sherry-soaked cheesecloth, wrap in aluminum foil and store in a tin or sealed plastic container.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 130 milligrams, Sugar 26 grams, TransFat 0 grams