Name: Sherry citrus cake
Cook time: 210 min
Total time: 210 min
Yield: 16
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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