Fruitcake With Sherry Recipes

CHERRY FRUITCAKE

Steps:

• Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
• Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
• Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
• Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
• Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.

SHERRY FRUITCAKE

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.

FRUITCAKE WITH SHERRY

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.

CHERRY-ALMOND FRUITCAKE

Steps:

• Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
• Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
• In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
• Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
• Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.

CHERRY DATE FRUITCAKE

Steps:

• In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan. , Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.

SHERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
• In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

DOWAGER DUCHESS FRUITCAKE

Steps:

• Preheat oven to 300 degrees. Line bottoms of pans with buttered parchment. Combine candied citrus and almonds in a mixing bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl at least twice. Stir in 3 tablespoons sherry and the citrus zest.
• Reduce speed of mixer to low. Add flour, 1 cup at a time, beating until just combined. Fold in candied citrus and almonds.
• Pour the batter into prepared pans. Bake until golden and set and a cake tester inserted into the middle of each cake comes out clean, about 1 hour 15 minutes (20 to 30 minutes for larger cakes).
• Remove the cakes from oven, and douse each with 3 tablespoons sherry. Cool the cakes completely on a wire rack. Remove cakes from loaf pans, and discard parchment paper. Wrap the cakes in muslin or cheesecloth. Store in a cool, dark, dry place, dousing cakes with several tablespoons of sherry once a week for at least 1 month before serving.

CHERRY PINEAPPLE FRUITCAKE

Steps:

• In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture., Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.

DRIED CHERRY-ALMOND FRUITCAKE

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour 10-inch-diameter nonstick angel food cake pan. Line bottom with parchment paper. Toss first 4 ingredients with 1/2 cup flour in large bowl to coat.
• Whisk remaining 1 1/2 cups flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in another large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in rum, maple syrup, and vanilla. Add flour mixture and beat until just combined. Stir in dried fruit mixture. Spoon batter into prepared pan, flattening to eliminate air pockets. Bake until tester inserted near center of cake comes out clean and cake is deep golden brown, about 1 hour 30 minutes. Cool in pan 15 minutes.
• For syrup:
• Whisk rum and maple syrup in bowl. Spoon half over warm cake in pan. Let stand until absorbed. Cut around cake to loosen; invert onto platter. Peel off paper. Spoon remaining syrup over cake. Let stand about 4 hours. (Can be made ahead. Cover and store at room temperature 1 day or chill up to 1 week.)

CHERRY FRUITCAKE COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Sift flour, cinnamon, and salt into a large bowl. In a separate large bowl, beat margarine and sugar until light. Stir in 1 cup of the sifted dry ingredients. Beat in the eggs and the wine to make a batter.
• Toss the the chopped pecans and the candied cherries in the remaining flour mixture; stir in batter. Drop dough by teaspoons onto prepared baking sheets
• Bake cookies in preheated oven for 12 to 15 minutes.

SHERRY & ALMOND CHRISTMAS CAKE

Steps:

• Mix the fruit, zest, juice and sherry, and leave overnight to soak. Next day, heat oven to 160C/fan 140C/gas 3. Butter and double-line a deep, 20cm round cake tin. Wrap the outside with brown paper or newspaper and secure with string, as this will protect the sides from overcooking.
• Beat the butter, sugar and vanilla seeds together until pale and creamy. Mix the flour, ground almonds and mixed spice together, then tip into the butter mix with the eggs. Beat until combined and smooth. Stir in the whole almonds, fruit and any leftover juices, turn into the tin, then smooth the top and make a dip in the middle. Bake for 1½ hrs.
• Turn down the oven to 140C/fan 130C/ gas 2, then bake for 1½ hrs more until dark on the top and a skewer inserted into the middle comes out clean, or with a few damp crumbs clinging to it. Once cool enough to handle, turn onto a cooling rack and peel away the lining paper. Cool completely.
• Keep the cake well wrapped, then feed once a fortnight with 1-2 tbsp sherry. Poke holes into the cake with a skewer and slowly spoon over the sherry. If you don't have time to do this, this cake is delicious freshly made, and can be covered and decorated as soon as it has completely cooled down.