Ingrédients pour Fruitcake With Sherry
- Butter
- Sugar
- 1 cup water
- Sultanas
- Mixed Dried Fruit
- Baking Soda
- Mixed Spice
- 2 large eggs
- Vanilla Essence
- Almond Essence
- Lemon Essence
- Sherry Wine
- 2 cups self-raising flour
- 2 teaspoons baking powder
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Comment préparer Fruitcake With Sherry
- In a large saucepan, combine 1 cup dried cranberries, 1 cup raisins, 1 cup currants, 1/2 cup chopped mixed peel, 1/2 cup chopped candied peel, 1 cup brown sugar, and 1 cup water. Bring to a boil and simmer for 3 minutes.
- Allow the fruit mixture to cool completely. This step can be done the day before for added convenience.
- In a separate bowl, whisk together 2 large eggs. Add 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1/4 cup sherry, 2 cups self-raising flour, and 2 teaspoons baking powder. Gently fold into the cooled fruit mixture.
- Pour the batter into a greased and floured 20cm (8-inch) round cake tin.
- Bake at 140°C (285°F) for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean.
- Let the fruitcake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Store the fruitcake in an airtight container for at least 3 days, preferably longer, to allow the flavors to deepen and the cake to become even more moist. The longer it sits, the better it tastes!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
93g
Fat
29g
Carbs
16g
