Fruitcake with Sherry
Infused with the warmth of aromatic spices and the richness of sherry, this classic Fruitcake with Sherry is the ultimate centerpiece for any festive occasion. Packed with a medley of plump dried fruits, zesty orange zest, and crunchy nuts, this moist and flavorful cake is elevated by a luxurious soak in sherry, both before and after baking, for a deeply complex flavor. Its slow baking method ensures a perfectly tender crumb that stays moist for days, making it an ideal make-ahead dessert. Whether served as part of a holiday spread or enjoyed as an indulgent afternoon treat, this sherry-soaked fruitcake is your ticket to a taste of timeless tradition.
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Recipe Information
Ingredients
- 500 grams Mixed dried fruits (raisins, currants, chopped apricots, and cherries)
- 120 milliliters Sherry
- 200 grams Unsalted butter, softened
- 200 grams Light brown sugar
- 4 Large eggs
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground cloves
- 1 piece Zest of an orange
- 100 grams Chopped nuts (e.g., pecans or walnuts)
- 60 milliliters Sherry (for brushing)
Instructions
Place the mixed dried fruits in a large bowl and pour 120 milliliters of sherry over them. Stir to combine, cover the bowl with plastic wrap, and let the mixture soak overnight or for at least 8 hours.
Preheat your oven to 150°C (300°F). Grease and line a 9-inch round or an 8x4-inch loaf pan with parchment paper.
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground cloves.
Gradually fold the dry ingredients into the wet mixture. Mix until just combined.
Stir in the orange zest, chopped nuts, and the soaked fruit (along with any remaining sherry in the soaking bowl). Mix until evenly distributed.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 2 hours, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, brush the top with 60 milliliters of additional sherry to add extra moisture and flavor.
Wrap the cake in plastic wrap and store in an airtight container for at least 24 hours before serving to allow the flavors to mature.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 44.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
