Sherry is one of those drinks that as soon as I take the top off the bottle, I am immediately hit with the smell of Christmas.
It evokes so many memories of childhood for me – suddenly I’m back in my Nana’s kitchen stirring the sherry-soaked fruit for her amazing Christmas Cake.
She wasn’t one for anything fancy, so her Christmas Cake was never iced or seen any kind of marzipan but fed lovingly with sherry once a week . On Christmas Eve she would glaze the top and decorate it with cherries, whole almonds, some dried apricots or cranberries. It was finished off with a simple red ribbon.
“Simple but glorious” she would say.
No one in the family ever made a Christmas Cake as good as her.
Which is why I love this simple Sherry Soaked Fruit Cake. This recipe is SO easy– no feeding the cake for a couple of months or any kind of decorating, although I do drizzle my loaf with some salted caramel.
Best of all you don’t have to wait till Christmas to make this fruit loaf, because this is the perfect Autumn Bake. It has all the lovely comforting smells and tastes you associate with the Autumn season but with a hint of Christmas yet to come.
So if you happen to have a “drop” of sherry in the back of the press (it keeps forever by the way) give this fruit cake a try. Harvey’s Bristol Cream has always been “our” sherry, but you just use your favorite. I would advise if your buying a bottle of sherry to make sure it’s a sweet one!
It’s so yummy, sliced and spread with real butter!
SHERRY SOAKED FRUIT LOAF
This delicious loaf is so easy to bake;) just throw it all in to a bowl and mix. The trick is to leave the sultanas to soak using the SHERRY. This will keep up to two days well wrapped. Perfect with a cuppa
- 225 g Self Raising Flour
- 125 g softened butter
- 125 gCaster Sugar
- 150 ml milk
- 2 Eggs
- 350 g sultanas
- 1 Level Teaspoon Mixed Spice
- Flaked almonds
- 200 ml sherry (or apple juice.)
- DRIZZLE OF SALTED CARAMEL – OPTIONAL
- SOAK THE SULTANAS FOR AT LEAST 2 HOURS IN THE SHERRY OR OVERNIGHT, THIS ALLOWS THE SULTANAS TO PLUMP UP
- Preheat oven to 160 c/325f. Grease and base line a 2lb loaf tin or use a paper liner
- Put the flour, butter, sugar, milk, eggs, soaked sultana and mixed spice into a bowl.
- Beat until all Ingredients together.
- . Pour the batter into the loaf tin and sprinkle with flaked almonds
- Bake in the centre of the oven for about 55-50 mins or until a skewer or knife comes out clean.
- Drizzle with salted caramel (optional).
- Delicious sliced and spread with butter.
The sultanas plump up when left in the sherry so it’s worth leaving them soaking for as long as you can.
You can make an ALCOHOL FREE version by just substituting the Sherry for Apple Juice
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