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Sherried Fruit-Spice Cake

Holiday.Cook's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Butter/Margarine 3⁄4 Cup (12 tbs), softened
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Servings: 
1

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