Sherried Fruit-Spice Cake Recipe




 Cream sherry1⁄2 Cup (8 tbs)
 Sun maid raisins1⁄2 Cup (8 tbs)
 Finely chopped dried figs1⁄2 Cup (8 tbs)
 Chopped pitted prunes1⁄2 Cup (8 tbs)
 Finely chopped dried apricots1⁄2 Cup (8 tbs)
 Milk1 1⁄2 Cup (24 tbs)
 All purpose flour5 Cup (80 tbs)
 Granulated sugar2⁄3 Cup (10.67 tbs)
 Active dry yeast1 Tablespoon
 Salt1⁄2 Teaspoon
 Butter/Margarine3⁄4 Cup (12 tbs), softened
 Packed brown sugar1⁄2 Cup (8 tbs)
 Ground cinnamon1 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Chopped diamond walnuts1 Cup (16 tbs)
 Sherry icing1⁄2 Cup (8 tbs)
 Diamond walnut halves1⁄4 Cup (4 tbs)
 Dried figs/Prunes / apricots1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 8336 Calories from Fat 3217

% Daily Value*

Total Fat 365 g561.5%

Saturated Fat 117.4 g587.2%

Trans Fat 6.9 g

Cholesterol 819.7 mg273.2%

Sodium 1619.3 mg67.5%

Total Carbohydrates 1110 g369.9%

Dietary Fiber 76.8 g307.1%

Sugars 525 g

Protein 152 g304.5%

Vitamin A 169.8% Vitamin C 9.5%

Calcium 123.9% Iron 284.1%

*Based on a 2000 Calorie diet


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.