Fruitcake With Sherry

READY IN: 2hrs 30mins
Recipe by Kiwi Kathy

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.

Top Review by Sydney Mike

I do love fruitcake, & this is just the kind of recipe that makes my day ~ Dried fruit & more dried fruit! Absolutely wonderful! I know some will think that fruitcakes are for the cold winter months, but that's not so! This is the kind of cake that is expressive of the joy & wonder of end-of-the-year holidays, & I like that feeling all year long! I went heavy on the dried peaches & pears & (Fuji) apples, but can well imagine this same cake made with tropical fruits, too! Thanks for sharing this keeper! [Made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 24]

Ingredients Nutrition


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

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