Sherry Nut Fruitcake Recipe
This dreamy Sherry Nut Fruitcake is the best I have ever tasted! I am sure you and I will approve that this Sherry Nut Fruitcake is really delicious.
Summary
Ingredients
3/4 cup dry sherry
2 cups golden raisins
3/4 pound candied red cherries
3/4 pound candied green cherries
3/4 pound candied red pineapple, chopped
3/4 pound candied green pineapple chopped
4 cups chopped pecans
3 cups all-purpose flour, divided
3/4 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
6 eggs
1/4 teaspoon salt
3/4 teaspoon ground mace
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 cup whipping cream
1 (10-ounce) jar strawberry preserves
3/4 teaspoon almond extract
3/4 teaspoon orange extract
3/4 teaspoon vanilla extract Light corn syrup Pecan halves (optional)
Additional candied red and green cherries (optional)
Directions
Pour sherry .over raisins, and let them soak overnight.
Combine next 5 ingredients; dredge in 1 cup flour, stirring to coat.
Set aside...
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine remaining 2 cups flour, salt, mace, cinnamon, and allspice.
Add to creamed mixture alternately with whipping cream, beginning and ending with flour mixture.
Add strawberry preserves and flavorings, mixing well.
Stir in fruit-nut mixture and raisins.
Spoon batter into a greased and waxed paper-lined 10-inch tube pan.
Bake at 275° for 3 hours or until a wooden pick inserted in center comes out clean.
Cool cake completely in pan.
Remove from pan, and remove waxed paper..
Place on serving plate.
Brush top with corn syrup; garnish with pecans and candied cherries, if desired.
Note: To store, wrap with cheesecloth soaked in sherry, if desired; store in an airtight container.
A cut apple may be placed in container with cake.
Combine next 5 ingredients; dredge in 1 cup flour, stirring to coat.
Set aside...
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine remaining 2 cups flour, salt, mace, cinnamon, and allspice.
Add to creamed mixture alternately with whipping cream, beginning and ending with flour mixture.
Add strawberry preserves and flavorings, mixing well.
Stir in fruit-nut mixture and raisins.
Spoon batter into a greased and waxed paper-lined 10-inch tube pan.
Bake at 275° for 3 hours or until a wooden pick inserted in center comes out clean.
Cool cake completely in pan.
Remove from pan, and remove waxed paper..
Place on serving plate.
Brush top with corn syrup; garnish with pecans and candied cherries, if desired.
Note: To store, wrap with cheesecloth soaked in sherry, if desired; store in an airtight container.
A cut apple may be placed in container with cake.
