Cherry-Almond Fruitcake
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
54
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325 degrees F
2
Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper
3
Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry
4
Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds
5
Set aside
6
In a separate bowl, cream the butter and sugar until fluffy
7
Beat in the egg yolks and almond extract, and stir in the remaining ground almonds
8
Fold in the raisins and cherries
9
Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon
10
Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean
11
Cool in the loaf pan
12
If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry
13
Store in an airtight container for up to 2 weeks