Fruitcake With Sherry Recipe

Name: Fruitcake With Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g butter; 225 g sugar; 1 cup water; 400 g sultanas; 400 g mixed dried fruit; 1 teaspoon baking soda; 1 teaspoon mixed spice; 2 eggs, beaten; 1 teaspoon vanilla essence; 1 teaspoon almond essence; 1 teaspoon lemon essence; 2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste; 2 cups flour; 1 teaspoon baking powder

Servings: persons

225 g butter
225 g sugar
1 cup water
400 g sultanas
400 g mixed dried fruit
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
1 teaspoon vanilla essence
1 teaspoon almond essence
1 teaspoon lemon essence
2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste
2 cups flour
1 teaspoon baking powder

1
Bring first 7 ingredients to boil and boil for 3 minutes.
2
Let cool or can be left till next day.
3
Add 2 beaten eggs, the essences, sherry, flour and baking powder.
4
Stir till combined and pour into a prepared 20cm cake tin.
5
Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
6
Remove from tin and store in cake container for at least 3 days before cutting. It gets more moist the longer it is left.

923

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 225 g butter, 225 g sugar, 1 cup water, 400 g sultanas, and more.

Yes, Fruitcake With Sherry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruitcake With Sherry

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