Posted on February 19, 2010.
Anyone have a recipe that I called weekly womans sherry fruitcake cherry ..... about 94 or 95? An excellent recipe was out of a lift in the womans weekly but due to house fire I lost. Do you want this Christmas. Would be so appreciated that someone has. womans weekly contact I unfortunately they cannot send it back to me.
Thank you
Fruitcake cherry-almond
Courtesy of Sharon Bowers
raisins 1 / 2 cup
2 tablespoons sweet sherry
1 / 3 cup butter
1 / 2 cup sugar
3 eggs, separated
1 / 2 teaspoon almond extract
1 / 2 cup cherry glaceed, quartered
1 1 / 4 cup ground almonds *
Extra sweet sherry, if desired
Heat oven to 325 degrees F. Grease an 8 x 4 inch loaf pan and line bottom with parchment or waxed paper.
Place the raisins and sherry in a small saucepan and heat gently for 5 minutes for the raisins absorb the sherry. Remove from heat and add cherries and 3 tablespoons of ground almonds. Set aside.
In another bowl, cream butter and sugar until fluffy. Beat the egg yolks and almond extract, and add the remaining almonds. Stir in raisins and cherries.
Beat the egg whites until they form stiff peaks and gently fold the dough cherry with a large metal spoon.
Pour into pan and bake for about 1 hour or until skewer inserted in center comes out clean. Cool in pan. If you wish, turn the cooled cake over, poke a few holes in the bottom, and sprinkle with a few tablespoons of sweet sherry. Store in an airtight container up to 2 weeks.
* If you do not find ground almonds, you can grind blanched almonds in food processor until they are like fine cornmeal
