Fruitcake With Sherry

"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."
 
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photo by katew photo by katew
photo by katew
Ready In:
2hrs 30mins
Ingredients:
14
Serves:
20
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ingredients

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directions

  • 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.

Questions & Replies

  1. Is the flour just ordinary plain white flour
     
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Reviews

  1. Is the flour just ordinary plain flour ?
     
  2. I do love fruitcake, & this is just the kind of recipe that makes my day ~ Dried fruit & more dried fruit! Absolutely wonderful! I know some will think that fruitcakes are for the cold winter months, but that's not so! This is the kind of cake that is expressive of the joy & wonder of end-of-the-year holidays, & I like that feeling all year long! I went heavy on the dried peaches & pears & (Fuji) apples, but can well imagine this same cake made with tropical fruits, too! Thanks for sharing this keeper! [Made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 24]
     
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RECIPE SUBMITTED BY

Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
 
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