Cherry Walnut Fruitcake

I found this recipe in Great Good Food by Julee Rosso. I made this for the first time at Christmas 2005. Everyone loved it. It is rich, but tasty.

• Ready In: 1 hr 20 mins
• Yields: 24 muffins

Ingredients

• 2  cups dried cherries
• 2  cups pitted dates, chopped
• 1  cup cream sherry
• 3⁄4 cup all-purpose flour
• 1⁄3 cup light brown sugar
• 1⁄2 teaspoon baking powder
• 2  cups walnuts, chopped
• 1  egg
• 2  egg whites

Directions

1. Preheat the oven to 300°F.
2. Lightly spray or wipe four 3x6x2 inch loaf pans with vegetable oil. (I used muffin cups which worked out great).
3. In a large bowl, combine cherries, dates, and 1/2 cup sherry; set aside for 15 minutes, stirring occasionally.
4. In a separate large bowl, mix flour, sugar, and baking powder. Add the nuts. Add the egg and egg whites. Mix well.
5. Stir the flour mixture into the fruit mixture. Place 1 cup of batter into each loaf pan.
6. Bake for 1 hour, or until golden brown.
7. Remove from oven and immediately pour the remaining sherry over the loaves.
8. Keep in a tin, well wrapped with plastic wrap, for up to two weeks.