Best 3 Almond Raisin Cake With Sherry Recipes
Indulge in the delightful symphony of flavors as we embark on a culinary journey to discover the best recipe for the classic Almond Raisin Cake with Sherry. This timeless dessert evokes nostalgia and warmth, with its moist and tender crumb, studded with plump raisins soaked in rich sherry, and enveloped in a delicate almond aroma. Picture the perfect balance of sweetness, tanginess, and nuttiness, harmoniously blended in every bite. Whether you seek a special treat for a celebratory occasion, or a comforting companion for your afternoon tea, join us as we uncover the secrets to crafting the ultimate Almond Raisin Cake with Sherry.
Here are our top 3 tried and tested recipes!
ALMOND RAISIN CAKE WITH SHERRY
Forget the tea and cake here and serve this with a glass of sherry. For the best result make this the day before so the flavours can infuse
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Lunch, Treat
Time 45m
Yield Serves 6 with leftovers
Number Of Ingredients 10
Steps:
- Tip the raisins into a bowl, pour over the sherry, then leave for at least 30 mins to soften. Meanwhile, heat oven to 180C/ fan 160C/gas 4. Lightly grease a deep 20cm round cake tin, then line the bottom with a circle of greaseproof paper.
- Mix together the yogurt, oil and eggs. Put the remaining dry ingredients into a large bowl, pour in the yogurt mixture, then stir together until smooth. Scoop half the raisins out of the sherry, then stir into the batter. Spoon into the prepared tin and smooth the surface with a spoon. Cook in the oven for 50-55 mins until the top springs back when pressed lightly and a skewer inserted into the middle of the cake comes out clean.
- Take a skewer and prick all over the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You can make up to this point 3 days in advance and store in an airtight container. Serve warm or leave to cool, then dust with icing sugar. Warm the rest of the soaked raisins and sherry, then serve alongside the cake with some vanilla ice cream.
Nutrition Facts : Calories 501 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.57 milligram of sodium
CHERRY-ALMOND FRUITCAKE
Steps:
- Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
- Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
- In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
- Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
- Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.
IRISH CHERRY AND RAISIN CAKE
My family requests this bread-like cake every year for Saint Patrick's Day. It's moist and delicious!
Provided by Meredith
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat eggs, 1 at a time into the butter mixture.
- Sift flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until smooth batter forms. Fold in cherries and raisins. Pour batter into prepared fluted tube pan.
- Bake in the preheated oven until evenly browned, about 1 1/2 hours.
- Cool cake in the tube pan for 10 minutes before turning out onto a cooling rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 62.7 g, Cholesterol 100.3 mg, Fat 13.7 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 7.9 g, Sodium 404.4 mg, Sugar 33.7 g
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- If you don't have any sherry, you can substitute white wine or even apple cider.
- Be sure to toast the almonds before adding them to the cake batter. This will enhance their flavor and give the cake a nice crunchy texture.
- Don't overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cake needs to bake longer.
Conclusion:
This almond raisin cake with sherry is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a wonderful aroma of almonds and sherry. The raisins add a touch of sweetness and texture, and the chocolate chips provide a rich, decadent flavor. This cake is sure to be a hit with everyone who tries it.
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