Cherry-Almond Fruitcake

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
12 slices

Ingredients
  • 1/2 cup raisins
  • 2 tablespoons sweet sherry
  • 1/3 cup butter
  • 1/2 cup sugar
  • 3 eggs, separated
  • 1/2 teaspoon almond extract
  • 1/2 cup glaceed cherries, quartered
  • 1 1/4 cups ground almonds*
  • Extra sweet sherry, if desired
Directions
  • Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.

  • Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.

  • In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.

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

  • Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.

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


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    Recipe courtesy of Sandra Lee