Sherry citrus cake

  • 3 hrs 30 mins cooking
  • Serves 16
  • Print


Sherry citrus cake
  • 185 gram glacé cherries, chopped coarsely
  • 3 cup (500g) sultanas
  • 1 teaspoon finely grated orange rind
  • 1 teaspoon finely grated lemon rind
  • 1/2 cup (125ml) sweet sherry
  • 250 gram butter
  • 1 cup (220g) caster sugar
  • 4 eggs
  • 3 cup (450g) plain flour


Sherry citrus cake
  • 1
    Combine cherries, sultanas, rinds and sherry in a large bowl; mix well. Cover; stand overnight.
  • 2
    Preheat oven to 150°C/300°F. Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, extending paper 5cm above side of pan.
  • 3
    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sifted flour alternately with fruit; mix well.
  • 4
    Spread mixture evenly into pan. Bake about 3 hours or until cooked when tested.
  • 5
    Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.


If you don’t like heavy fruit cake, this light fruit cake may just hit the spot.

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