Sherried Fruit-Spice Cake Recipe
Try out this Sherried Fruit-spice Cake for once ! You are sure to remain loyal to it forever! Sherried Fruit-spice Cake goes perfectly as Dessert. Do try out this great Sherried Fruit-spice Cake recipe.
Ingredients
1/2 cup cream sherry
1/2 cup Sun-Maid Raisins
1/2 cup Finely chopped dried figs
1/2 cup chopped pitted prunes
1/2 cup finely chopped dried apricots
1 1/2 cups milk
5 cups all-purpose flour
2/3 cup granulated sugar
1 package active dry yeast
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1/2 cup packed brown sugar
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup chopped Diamond Walnuts
Sherry Icing
Diamond Walnut halves, for garnish
Dried figs, prunes or apricots, for garnish
Directions
In small saucepan over low heat, warm sherry; add the 1/2 cup each raisins, figs, prunes and apricots.
Remove from heat.
Let stand, covered, several hours or overnight.
In small saucepan over low heat, scald milk; cool to lukewarm (110° to 115°F).
In large bowl, combine 1 1/2 cups of the flour, 1/3 cup of the granulated sugar, the yeast and salt.
Add milk, stirring until combined.
Cover; let rise in warm place (85°F) until doubled, 45 to 60 minutes.
Stir batter down.
In large bowl, beat butter, brown sugar and remaining 1/3 cup granulated sugar until fluffy.
Add eggs, one at a time, beating 1 minute after each addition.
Stir in fruit-sherry and yeast mixtures.
In medium bowl, combine remaining 3 1/2 cups flour, the cinnamon, nutmeg and cloves.
Stir into dough along with the 1 cup walnuts.
Place dough into greased and lightly floured 10-inch fluted tube pan.
Cover; let rise in warm place until nearly doubled, about 1 1/2 hours.
Bake in preheated 350°F oven about 1 hour or until cake pulls away from edge of pan.
Cover with foil the last 15 minutes, if necessary, to prevent overbrowning.
Loosen edges and invert onto wire rack; cool completely.
Glaze cake with Sherry Icing.
Top with walnut halves.
Garnish with figs, prunes and apricots, if desired.
Remove from heat.
Let stand, covered, several hours or overnight.
In small saucepan over low heat, scald milk; cool to lukewarm (110° to 115°F).
In large bowl, combine 1 1/2 cups of the flour, 1/3 cup of the granulated sugar, the yeast and salt.
Add milk, stirring until combined.
Cover; let rise in warm place (85°F) until doubled, 45 to 60 minutes.
Stir batter down.
In large bowl, beat butter, brown sugar and remaining 1/3 cup granulated sugar until fluffy.
Add eggs, one at a time, beating 1 minute after each addition.
Stir in fruit-sherry and yeast mixtures.
In medium bowl, combine remaining 3 1/2 cups flour, the cinnamon, nutmeg and cloves.
Stir into dough along with the 1 cup walnuts.
Place dough into greased and lightly floured 10-inch fluted tube pan.
Cover; let rise in warm place until nearly doubled, about 1 1/2 hours.
Bake in preheated 350°F oven about 1 hour or until cake pulls away from edge of pan.
Cover with foil the last 15 minutes, if necessary, to prevent overbrowning.
Loosen edges and invert onto wire rack; cool completely.
Glaze cake with Sherry Icing.
Top with walnut halves.
Garnish with figs, prunes and apricots, if desired.
