Sherried Fruitcake

Course : Fruitcake
Serves: 1
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1 pound butter
1 3/4 cups honey
2 teaspoons vanilla
7 large eggs
5 1/2 cups flour
2 teaspoons baking powder
2 teaspoons nutmeg
1 cup sweet sherry -- (creamed)
1/2 cup unsweetened pineapple juice
8 ounces candied red cherries
8 ounces candied fruit -- mixed
8 ounces candied pineapple
3 cups shredded coconut
4 cups chopped walnuts or pecans
16 ounces golden raisins
8 ounces candied green cherries
1 cup candied orange peel
1/2 cup pineapple juice-up to 1 cup

Preparation / Directions:

Grease and flour (3) 8 1/2 x 4 1/2 x 2 1/2 loaf pans or (1) ring pan and (1) loaf pan. Cream butter, honey and vanilla. Add eggs, 1 at a time, beating well after each addition. Sift 4 cups of flour with the baking powder and nutmeg. Stir into creamed mixture a1ternat~y with sherry and pineapple juice until smooth. In another bowl, mix fruit, nuts, and raisins with 1 1/2 cups flour and the coconut. Add to batter and mix thoroughly. Turn into prepared pans and bake in a 300F oven for 1 1/2 hours-to 2 hours. Cool partially. Loosen edges, turn onto a wire rack. Turn right side up. Cool completely. Sprinkle with sherry and wrap tightly in plastic wrap and foil. Will keep a long time if sprinkled about once a week. Better aged.

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