Fruitcake With Sherry Recipe

Name: Fruitcake With Sherry
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 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

This fruitcake recipe is a Christmas classic, guaranteed to be the star of your holiday baking! Incredibly moist and light, it's so addictive you'll want to make it year after year. No icing needed – the rich sherry-soaked fruits speak for themselves. This recipe was inspired by a cherished Christmas gift, and we're thrilled to share it with you!

Prep Time 30 mins

Cook Time 150 mins

Calories 293.1 kcal

Protein 6g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!