Sherry Cake (or Sand Cake)

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

Lovely moist cake. Recipe came from my mother. Note: Better for keeping a few days, stored in an airtight tin.

Ingredients Nutrition

Directions

  1. Cream together the margarine and sugar.
  2. Beat in three eggs one at a time.
  3. Fold in flour, ground almonds and ground rice.
  4. Add sherry.
  5. Put in a greased and lined 2lb (1 kg.) loaf tin or 7" (18 cm) cake tin.
  6. Bake in centre of oven, 315°F (160°C), gas mark nearly 3 for 1 1/4 to 1 1/2 hrs.

Reviews

(1)
Most Helpful

A very nice cake! Yes, it IS important to keep it in an airtight container as it dries out fairly quickly!

V'nut-Beyond Redemption May 21, 2004

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