SHERRY SOAKED FRUIT LOAF

sherry soaked fruit loaf

 

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.

 

sherry soaked fruit loaf

 

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!

 

sherry soaked fruit loaf

 

sherry soaked fruit loaf

 

sherry soaked fruit loaf

 

It’s so yummy, sliced and spread with real butter!

sherry soaked fruit loaf
5 from 7 votes
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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

Course Cake
Cuisine American, european
KEYWORDS fruit, loaf, sherry
Prep Time 10 minutes
Cook Time 55 minutes
fruit soaking time 2 hours
Total Time 1 hour 5 minutes
Servings 12 SLICES
Author Karyn Ryan -Irish Baking Adventures

INGREDIENTS

  • 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

INSTRUCTIONS

  1. SOAK THE SULTANAS FOR AT LEAST 2 HOURS IN THE SHERRY OR OVERNIGHT, THIS ALLOWS THE SULTANAS TO PLUMP UP
  2. Preheat oven to 160 c/325f. Grease and base line a 2lb loaf tin or use a paper liner
  3. Put the flour, butter, sugar, milk, eggs, soaked sultana and mixed spice into a bowl.
  4. Beat until all Ingredients together.
  5. . Pour the batter into the loaf tin and sprinkle with flaked almonds
  6. Bake in the centre of the oven for about 55-50 mins or until a skewer or knife comes out clean.
  7. Drizzle with salted caramel (optional).
  8. Delicious sliced and spread with butter.

Recipe Notes

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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14 Comments

  • Gloria September 8, 2018 at 1:22 pm

    Yes, I thought of Christmas cake immediately. Love the fact you can make this any time of the year. That drizzle looks amazing…and I would love this with my morning coffee right now.

    Reply
    • Karyn September 8, 2018 at 6:24 pm

      Thanks Gloria x.. The drizzle is the crowning glory I think x

      Reply
  • Jenni LeBaron September 8, 2018 at 3:05 pm

    Yum! I love a good fruit loaf and I bet the little bit of sherry just brings the flavors out even more! What a great option for tea time!

    Reply
    • Karyn September 8, 2018 at 6:23 pm

      It does Jenni! just as good as brandy if not better lol

      Reply
  • Michelle September 9, 2018 at 1:50 am

    This looks delicious! I love the caramel drizzle on top 🙂

    Reply
    • Karyn September 10, 2018 at 3:56 pm

      Yep Michelle .. I agree but I love caramel so I am biased but it does work great as a topping

      Reply
  • Celeste September 9, 2018 at 10:16 pm

    Wow, these fruit loaves look amazing! I can see myself making these and giving them as gifts during the holiday season.

    Reply
    • Karyn September 10, 2018 at 3:54 pm

      That’s a great idea Celeste a nice change from cookies

      Reply
  • Eileen Kelly September 10, 2018 at 1:19 am

    Harvey’s Bristol Cream reminds me of my youth, my parents always had it in the house. This recipe is awesome and gives me a reason to get some sherry to both enjoy and make this yummy loaf

    Reply
    • Karyn September 10, 2018 at 3:53 pm

      lol Eileen.. Yes its one of those drinks I associated with my parents too that and Babycham..Sherry works great in fruit cakes

      Reply
  • Natalie September 10, 2018 at 1:50 pm

    Oh yu. This looks and sounds so delicious. I love how you added sherry in this loaf. Super clever to make it super flavorful. Saving the recipe for weekend bake.

    Reply
    • Karyn September 10, 2018 at 3:52 pm

      Natalie 😉 it’s a perfect weekend bake !

      Reply
  • Ashley - Forking Up September 12, 2018 at 12:02 am

    YAY it is basically fall time and the flavors in this are PERFECT for the season! Love it!

    Reply
    • Karyn September 14, 2018 at 10:47 am

      Me too!! I love Autumn flavours especially in baking Ashley

      Reply

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