Christmas Almond Sherry Cake Recipes

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SHERRY & ALMOND CHRISTMAS CAKE

Packed with almonds, both ground and whole, and fed with raisiny PX sherry, this is intensely fruity - but not overly rich

Provided by Jane Hornby

Time 3h30m

Yield Cuts into 12 slices

Number Of Ingredients 11



Sherry & almond Christmas cake image

Steps:

  • Mix the fruit, zest, juice and sherry, and leave overnight to soak. Next day, heat oven to 160C/fan 140C/gas 3. Butter and double-line a deep, 20cm round cake tin. Wrap the outside with brown paper or newspaper and secure with string, as this will protect the sides from overcooking.
  • Beat the butter, sugar and vanilla seeds together until pale and creamy. Mix the flour, ground almonds and mixed spice together, then tip into the butter mix with the eggs. Beat until combined and smooth. Stir in the whole almonds, fruit and any leftover juices, turn into the tin, then smooth the top and make a dip in the middle. Bake for 1½ hrs.
  • Turn down the oven to 140C/fan 130C/ gas 2, then bake for 1½ hrs more until dark on the top and a skewer inserted into the middle comes out clean, or with a few damp crumbs clinging to it. Once cool enough to handle, turn onto a cooling rack and peel away the lining paper. Cool completely.
  • Keep the cake well wrapped, then feed once a fortnight with 1-2 tbsp sherry. Poke holes into the cake with a skewer and slowly spoon over the sherry. If you don't have time to do this, this cake is delicious freshly made, and can be covered and decorated as soon as it has completely cooled down.

Nutrition Facts : Calories 1079 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 137 grams carbohydrates, Sugar 126 grams sugar, Protein 19 grams protein, Sodium 0.6 milligram of sodium

1kg bag mixed dried fruit (not one with cherries)
zest and juice 2 large oranges
150ml PX (Pedro Ximenez) sherry , plus extra for feeding
250g pack butter , softened, plus extra for the tin
250g light muscovado sugar
seeds scraped from 1 vanilla pod
140g plain flour
100g ground almond
2 tsp mixed spice
4 large eggs , beaten
140g whole almond

ALMOND SHERRY CHRISTMAS TRIFLE

Provided by Melissa Roberts

Categories     Milk/Cream     Food Processor     Dessert     Bake     Christmas     Almond     Sherry     Family Reunion     Chill     Christmas Eve     Party     Potluck     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 22



Almond Sherry Christmas Trifle image

Steps:

  • Make cake layers:
  • Preheat oven to 350°F with racks in upper and lower thirds. Butter sheet pans, then line bottoms with parchment paper and butter parchment. Dust with flour, knocking out excess.
  • Break up almond paste with your fingers into a food processor. Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground.
  • Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
  • Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks. With mixer at low speed, add remaining 1/2 cup sugar in a slow stream. Beat at medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Fold in remaining 3/4 cup flour.
  • Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles. Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes. Cool in pans until warm. Invert onto racks lined with parchment. Carefully peel off parchment from tops and cool completely.
  • While cake layers cool, pulse preserves in cleaned food processor until smooth.
  • Assemble trifle:
  • Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise. Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around. Beginning with a short end, roll up each piece tightly to form a log. Repeat with remaining cake layer. (You will have 4 logs total.)
  • Spoon 1 cup custard into bottom of trifle dish.
  • Cut 1 log into 5 rounds with serrated knife, then halve each round. Brush generously with syrup all over. Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere. Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish.
  • Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over).
  • Add remaining custard. Brush any remaining cake slices with syrup and arrange in center over custard.
  • Chill trifle, covered, at least 8 hours.
  • Make praline almonds:
  • Have ready an unoiled sheet of parchment paper or lightly oiled foil.
  • Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored. Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely). Immediately transfer to parchment, spreading in 1 layer. Cool completely.
  • Make topping just before serving:
  • Beat cream with Sherry and sugar until it just holds soft peaks. Spoon over top of trifle and sprinkle with praline almonds.

For cake layers:
3 ounces almond paste (1/3 cup)
3/4 cup granulated sugar, divided
1 cup all-purpose flour, divided
1/4 teaspoon plus a pinch of salt, divided
6 large egg yolks
3 tablespoons whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
4 large egg whites at room temperature 30 minutes
For assembling trifle:
1 cup sour-cherry preserves
Sherry syrup
Vanilla custard
For praline almonds:
1/3 cup sliced almonds
1/4 cup confectioners sugar
For topping:
1 cup chilled heavy cream
3 tablespoons medium-dry Sherry
1 tablespoon sugar
Equipment: 2 (15-by 10-inch) 4-sided sheet pans; a 2 1/2 to 3-quart glass trifle or soufflé dish

ALMOND SHERRY BUNDT CAKE

Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe.

Provided by Simply Chris

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 16



Almond Sherry Bundt Cake image

Steps:

  • Grease and flour a 10 inch bundt pan.
  • In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
  • Mix at low speed for 1 minute, scraping bowl as necessary.
  • Mix at medium speed 3 minutes, again scraping bowl as necessary.
  • (Or beat by hand about 5 minutes.).
  • Pour half the batter into bundt pan.
  • In a medium bowl mix first 4 streusel filling ingredients until crumbly.
  • Sprinkle evenly over batter in bundt pan.
  • Pour in remaining cake batter.
  • Bake at 350 for 45-50 minutes.
  • Cool on wire rack 15 minutes.
  • Unmold from pan and cool completly on rack.
  • To make the glaze, mix together the sugar, butter and sherry.
  • Add hot water slowly until desired consistency.
  • Brush completely cooled cake with sherry glaze and garnish with almond slices.

Nutrition Facts : Calories 762.4, Fat 40.7, SaturatedFat 10.3, Cholesterol 110.9, Sodium 628.1, Carbohydrate 89.3, Fiber 2.2, Sugar 65.1, Protein 8.1

18 1/2 ounces yellow cake mix (NOT pudding type)
4 large eggs
3/4 cup cream sherry
3/4 cup vegetable oil
1 (3 5/8 ounce) package vanilla instant pudding mix
1/2 teaspoon nutmeg
1/3 cup packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3 tablespoons firm butter or 3 tablespoons margarine
3/4 cup almonds, sliced and toasted
2 cups powdered sugar, sifted
1/3 cup melted butter or 1/3 cup margarine
1 tablespoon cream sherry
1 -2 tablespoon hot water
1/4 cup sliced almonds, toasted (for garnish)

CHERRY-ALMOND FRUITCAKE

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 slices

Number Of Ingredients 9



Cherry-Almond Fruitcake image

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.

1/2 cup raisins
2 tablespoons sweet sherry
1/3 cup butter
1/2 cup sugar
3 eggs, separated
1/2 teaspoon almond extract
1/2 cup glaceed cherries, quartered
1 1/4 cups ground almonds*
Extra sweet sherry, if desired

ALMOND BIRTHDAY CAKE WITH SHERRY-LEMON BUTTERCREAM

This is a layer cake with sophisticated flavors, fit for a grown-up's birthday celebration but sure to be devoured by party guests of all ages. The cake itself is made with finely ground almonds, sour cream and a touch of lemon zest. The frosting is buttercream with cinnamon for spice and yet more zest. When you're making the frosting, be sure to let the egg white mixture cool before adding the butter; the butter should not melt when it meets the whites, which would make for a greasy frosting. What you want is for the buttercream to be smooth and fluffy, an invitation to slice into the cake and take that first heavenly bite.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 18



Almond Birthday Cake With Sherry-Lemon Buttercream image

Steps:

  • Preheat oven to 350 degrees. Grease two 8-inch by 2-inch-deep round cake pans and line bottoms with parchment or waxed paper. In a bowl, beat together the eggs, 1/4 cup sour cream, vanilla and lemon zest.
  • In bowl of an electric mixer, whisk together the cake flour, ground almonds, sugar, baking powder, baking soda and salt. Beat in butter and remaining 3/4 cup sour cream until light and fluffy, 1 to 2 minutes. Slowly beat in the egg mixture until fully combined.
  • Scrape batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in pans on wire racks for 15 minutes, then invert onto racks and peel off paper. Let cool completely on racks.
  • While cakes cool, make frosting: In a heatproof bowl suspended over a pan of simmering water (or use a double boiler), whisk egg whites, sugar and salt until sugar is completely melted (130 to 140 degrees on a candy thermometer), 3 to 4 minutes. Remove egg whites from heat; beat mixture with an electric mixer on medium-high speed until completely cooled and thickened, 5 to 7 minutes.
  • Beat in the butter, a little at a time, until frosting is smooth and fluffy. Beat in the sherry, lemon zest and cinnamon.
  • To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with second layer and frost remainder of cake.

Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 23 grams, Carbohydrate 99 grams, Fat 71 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 493 milligrams, Sugar 64 grams, TransFat 2 grams

1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature; more for greasing pans
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
2 1/2 cups cake flour
1/2 cup finely ground almonds
1 1/2 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
4 large egg whites
1 cup sugar
Large pinch salt
3/4 pound unsalted butter 3 sticks, at room temperature
3 tablespoons fino (dry) sherry
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon

CHERRY ANGEL FOOD CAKE

The traditional angel food cake with a new twist - cherries!

Provided by Traci Poole

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8



Cherry Angel Food Cake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
  • In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
  • Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 32.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 3.2 g, Sodium 82.5 mg, Sugar 21 g

1 cup sifted cake flour
1 cup egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
1 ¼ cups white sugar
¾ teaspoon vanilla extract
¼ teaspoon almond extract
⅓ cup maraschino cherries, drained and sliced

FRUITCAKE WITH SHERRY

This is the nicest fruit cake ever!! Incredibly moist and light. Does not need icing. I was given a few pieces in a Xmas gift and it was so addictive I asked for the recipe.

Provided by Kiwi Kathy

Categories     Breads

Time 2h30m

Yield 20 serving(s)

Number Of Ingredients 14



Fruitcake With Sherry image

Steps:

  • Bring first 7 ingredients to boil and boil for 3 minutes.
  • Let cool or can be left till next day.
  • Add 2 beaten eggs, the essences, sherry, flour and baking powder.
  • Stir till combined and pour into a prepared 20cm cake tin.
  • Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
  • Remove from tin and store in cake container for at least 3 days before cutting. It gets more moist the longer it is left.

Nutrition Facts : Calories 293.1, Fat 9.9, SaturatedFat 6, Cholesterol 45.2, Sodium 159.4, Carbohydrate 49.9, Fiber 2.7, Sugar 23.3, Protein 3.2

225 g butter
225 g sugar
1 cup water
400 g sultanas
400 g mixed dried fruit
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
1 teaspoon vanilla essence
1 teaspoon almond essence
1 teaspoon lemon essence
2 tablespoons sherry wine, but can use up to 8 tblsps depending on taste
2 cups flour
1 teaspoon baking powder

CHRISTMAS CAKE

While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark sherry made from the Spanish grape variety of the same name. Perfect in festive cakes, puddings and custards, you can find it in liquor stores.

Provided by Donna Hay

Categories     HarperCollins     Christmas     Cake     Dessert     Winter     Raisin     Currant     Date     Almond     Cinnamon     Bake     Soy Free     Peanut Free     Butter

Yield 16-24 servings

Number Of Ingredients 14



Christmas Cake image

Steps:

  • Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally.
  • Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside.
  • Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer.
  • Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve.
  • Keep this cake in an airtight container in a cool, dark place for up to 2 months.

3 cups (450g) raisins
1 1⁄2 cups (240g) golden raisins
1 cup (160g) dried currants
8 soft fresh dates (160g), pitted and chopped
1 cup (140g) slivered almonds
3/4 cup (180ml) brandy
250g unsalted butter, softened
1 1/4 cups (220g) light brown sugar
4 eggs
2 1/4 cups (335g) plain (all-purpose) flour, sifted
1/4 teaspoon bicarbonate of (baking) soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
2-3 tablespoons brandy, extra

SHERRY'S CHOCOLATE CAKE

This recipe was tried and was a success and can be used for variations

Provided by Shariffa Ali

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 7



Sherry's Chocolate Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Sift together the flour, cocoa and baking powder. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 56 g, Cholesterol 63.6 mg, Fat 17.9 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 328.3 mg, Sugar 34.7 g

1 cup margarine
2 cups white sugar
4 eggs
1 cup milk
2 ⅓ cups all-purpose flour, sifted
⅔ cup unsweetened cocoa powder
4 teaspoons baking powder

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From dfjml3xf3svvu.cloudfront.net


FIG, SHERRY AND ALMOND CHRISTMAS CAKE RECIPE | EAT YOUR BOOKS
Fig, sherry and almond Christmas cake from Waitrose Food Magazine, November 2019 (page 105) by Jane Hornby. Bookshelf; Shopping List; View complete recipe ; Ingredients; Notes (1) Reviews (0) apricot jam; mixed dried fruits; oranges; eggs; plain flour; butter; ground almonds; glacé cherries; cream sherry ...
From eatyourbooks.com


WHAT WINE GOES WITH SHERRY ALMOND CHRISTMAS CAKE BBC GOOD FOOD
The best 3 wines to pair with SHERRY ALMOND CHRISTMAS CAKE BBC GOOD FOOD are below. Enjoy any of these with confidence: 1) White: New Zealand Pinot Gris. 2) White: German Riesling. 3) Red: Californian Pinot Noir. How we paired them… You chose Sherry almond christmas cake bbc good food. Our algorithm created the unique aromatic fingerprints of …
From delipair.com


CHERRY AND ALMOND CHRISTMAS CAKE - GOODHOUSEKEEPING.COM
For the soaked fruit, mix all the ingredients in a large non-metallic bowl. Cover and leave to soak overnight at room temperature. Preheat oven …
From goodhousekeeping.com


3 CHEERS FOR CAKE! SOUR CHERRY ALMOND YOGURT CAKE
Powdered sugar. 1/4 cup sliced almonds, toasted. Preheat oven to 350F. Butter a 9″ cake pan. Cut a circle of parchment paper to fit into the bottom of the pan and butter that. Dust the pan with flour, tapping out any excess. Add the cherries (frozen is fine) to the bottom of the cake pan in an even layer.
From everybodylikessandwiches.com


WHICH SHERRY FOR CHRISTMAS CAKE RECIPES ALL YOU NEED IS …
Steps: Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, …
From stevehacks.com


SHERRY & ALMOND CHRISTMAS CAKE
Recipe of Sherry & almond Christmas cake food with ingredients, steps to cook and reviews and rating. Tweet. New recipes ; Best recipes; My recipes; Find recipes: Sherry & almond Christmas cake . Packed with almonds, both ground and whole, and fed with raisiny PX sherry, this is intensely fruity - but not overly rich. Visit original page with recipe. Bookmark this recipe …
From crecipe.com


ALMOND SHERRY CHRISTMAS TRIFLE - ERMHEARTS
Almond Sherry Christmas Trifle One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors o
From ermhearts.com


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