Sherried Fruit-Spice Cake
|Cream sherry||1⁄2 Cup (8 tbs)|
|Sun maid raisins||1⁄2 Cup (8 tbs)|
|Finely chopped dried figs||1⁄2 Cup (8 tbs)|
|Chopped pitted prunes||1⁄2 Cup (8 tbs)|
|Finely chopped dried apricots||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Active dry yeast||1 Tablespoon|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Chopped diamond walnuts||1 Cup (16 tbs)|
|Sherry icing||1⁄2 Cup (8 tbs)|
|Diamond walnut halves||1⁄4 Cup (4 tbs)|
|Dried figs/Prunes / apricots||1⁄4 Cup (4 tbs)|
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 (110Â° to 115Â°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 (85Â°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 350Â°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.