Recipe courtesy of Sharon Bowers
Cherry-Almond Fruitcake
- Yield: 12 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 176
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 4
- Cholesterol
- 54
- Sodium
- 17
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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.
Cook’s Note
*If you can't find ground almonds, you can grind blanched whole almonds in the food processor until they are like fine cornmeal.