Cherry-Almond Fruitcake

1. 1

   Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.

2. 2

   Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry.

3. 3

   Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds.

4. 4

   Set aside.

5. 5

   In a separate bowl, cream the butter and sugar until fluffy.

6. 6

   Beat in the egg yolks and almond extract, and stir in the remaining ground almonds.

7. 7

   Fold in the raisins and cherries.

8. 8

   Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.

9. 9

   Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean.

10. 10

    Cool in the loaf pan.

11. 11

    If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry.

12. 12

    Store in an airtight container for up to 2 weeks.

13. 13

    *If you can't find ground almonds, you can grind blanched whole almonds in the food processor until they are like fine cornmeal.

* Per serving · 4 servings · Values may vary.

No additional tips available.