Sherry-Nut Fruitcake Recipe

Name: Sherry-Nut Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups golden raisins; 3/4 cup dry sherry; 2 cups chopped candied pineapple (about 1 pound); 1 1/2 cups chopped red candied cherries (about 3/4 pound); 1 1/2 cups chopped green candied cherries (about 3/4 pound); 4 cups chopped pecans; 3 cups all-purpose flour, divided; 3/4 cup butter or margarine, softened; 3/4 cup sugar; 3/4 cup firmly packed brown sugar; 6 large eggs; 1/4 teaspoon salt; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 3/4 teaspoon ground mace (optional); 3/4 cup whipping cream; 1 (10-ounce) jar strawberry preserves; 3/4 teaspoon almond extract; 3/4 teaspoon orange extract; 3/4 teaspoon vanilla extract

Servings: persons

2 cups golden raisins
3/4 cup dry sherry
2 cups chopped candied pineapple (about 1 pound)
1 1/2 cups chopped red candied cherries (about 3/4 pound)
1 1/2 cups chopped green candied cherries (about 3/4 pound)
4 cups chopped pecans
3 cups all-purpose flour, divided
3/4 cup butter or margarine, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
6 large eggs
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon ground mace (optional)
3/4 cup whipping cream
1 (10-ounce) jar strawberry preserves
3/4 teaspoon almond extract
3/4 teaspoon orange extract
3/4 teaspoon vanilla extract

1
Soak raisins in sherry 8 hours; drain and set aside.
2
Combine pineapple, candied cherries, pecans, and 1 cup flour, tossing to coat. Set aside.
3
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, 1 at a time, beating well after each addition.
4
Combine remaining 2 cups flour, salt, allspice, cinnamon, and, if desired, mace. Add to butter mixture alternately with whipping cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add preserves and extracts, beating well. Stir in reserved raisins and fruit mixture. Spoon into a greased and floured 10-inch tube pan.
5
Bake at 275u00b0 for 3 hours or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes; remove from pan, and cool completely on wire rack. If desired, soak cheesecloth in 2/3 cup dry sherry, wrap around cake, and place in an airtight container; refrigerate 7 to 10 days.

2136

kcal

Calories

145

Fat

184

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 20 ingredients. The key ingredients include: 2 cups golden raisins, 3/4 cup dry sherry, 2 cups chopped candied pineapple (about 1 pound), 1 1/2 cups chopped red candied cherries (about 3/4 pound), and more.

Yes, Sherry-Nut Fruitcake 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.

Sherry-Nut Fruitcake

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