Decadent Cherry Walnut Fruitcake Delights
This delectable Cherry Walnut Fruitcake is a beloved recipe that found its way into my heart during Christmas of 2005, shared with me from the pages of Great Good Food by Julee Rosso. Each bite offers a balance of rich flavors from plump dried cherries and sweet dates, perfectly complemented by the crunch of walnuts. The gentle warmth from cream sherry infuses the cake with depth, making it a sophisticated dessert perfect for any occasion. Despite its richness, its delightful sweetness captives every palate. Store it well-wrapped for a couple of weeks, allowing the flavors to develop further. Perfect for holiday gatherings or a sweet treat throughout the season.
24
Servings
152
Calories
9
Ingredients
Ingredients
Dried cherries
2 cups (chopped if large)
Pitted dates
2 cups (chopped)
Cream sherry
1 cup (divided)
All-purpose flour
3/4 cup (sifted)
Light brown sugar
1/3 cup (packed)
Baking powder
1/2 teaspoon (sifted)
Walnuts
2 cups (chopped)
Egg
1 (beaten)
Egg whites
2 (beaten)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Prepare your loaf pans by lightly spraying or wiping them with vegetable oil. Muffin cups can also be used for serving.
3
In a large mixing bowl, combine the dried cherries, chopped dates, and 1/2 cup of cream sherry. Let this mixture sit for about 15 minutes, stirring occasionally to allow the fruits to soak.
4
In a separate mixing bowl, whisk together the all-purpose flour, light brown sugar, and baking powder. Add the chopped walnuts to this mixture and mix to combine.
5
To the dry ingredients, add the beaten egg and egg whites. Mix until just combined.
6
Carefully stir the flour mixture into the fruit mixture, ensuring everything is well combined.
7
Spoon 1 cup of batter into each prepared loaf pan or muffin cups.
8
Bake in the preheated oven for approximately 1 hour or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9
Once baked, remove from the oven and immediately pour the remaining 1/2 cup of cream sherry over the loaves or muffins to soak.
10
Once cooled, wrap in plastic wrap and store in a tin for up to two weeks, allowing the flavors to develop.
Nutrition Information
6.25g
Fat
20.58g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Cherry Walnut Fruitcake Delights?
It is a rich, sophisticated dessert featuring dried cherries, dates, and walnuts, infused with cream sherry and originally inspired by the book Great Good Food by Julee Rosso.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C) before baking.
How should I prepare the baking pans?
You should prepare loaf pans or muffin cups by lightly spraying or wiping them with vegetable oil.
Which fruits are used in this recipe?
The recipe calls for 2 cups of dried cherries and 2 cups of chopped pitted dates.
How long should the fruits soak in the sherry?
The dried cherries and chopped dates should soak in 1/2 cup of cream sherry for about 15 minutes, stirring occasionally.
What kind of sherry is recommended?
The recipe specifically uses cream sherry, divided into two half-cup portions.
What are the dry ingredients for this fruitcake?
The dry ingredients include sifted all-purpose flour, packed light brown sugar, and sifted baking powder.
Should the walnuts be chopped?
Yes, the recipe requires 2 cups of chopped walnuts.
How many eggs are needed?
You will need one whole egg and two egg whites, all of which should be beaten.
What is the process for mixing the ingredients?
Whisk dry ingredients and walnuts together, add beaten eggs, then stir this flour mixture into the soaked fruit mixture until well combined.
How much batter should be placed in each pan?
You should spoon 1 cup of batter into each prepared loaf pan or muffin cup.
How long does the fruitcake bake?
The cake should bake for approximately 1 hour.
How can I tell if the fruitcakes are finished baking?
They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
What should be done immediately after baking?
Immediately pour the remaining 1/2 cup of cream sherry over the hot loaves or muffins to soak.
How should the fruitcake be stored?
Once cooled, wrap the cakes in plastic wrap and store them in a tin.
How long can the fruitcake be stored?
It can be stored for up to two weeks to allow the flavors to develop further.
What is the serving size for this recipe?
The recipe produces 24 servings.
How many calories are in one serving?
Each serving contains approximately 152 calories.
What is the fat content per serving?
There are 6.25 grams of fat in each serving.
How many carbohydrates are in a serving?
One serving contains 20.58 grams of carbohydrates.
What is the protein content per serving?
Each serving provides 2.5 grams of protein.
Is the flour sifted for this recipe?
Yes, both the all-purpose flour and the baking powder should be sifted.
What type of sugar is used?
The recipe calls for 1/3 cup of packed light brown sugar.
Can I use muffin cups instead of loaf pans?
Yes, muffin cups are a recommended alternative for serving these delights.
What category of food does this recipe belong to?
This recipe is categorized as a Dessert.
When was this recipe first discovered by the author?
The recipe was discovered during Christmas of 2005.
What is the main source of the recipe?
The recipe comes from the book Great Good Food by Julee Rosso.
How many ingredients are in this recipe?
There are 9 total ingredients required for this fruitcake.
Is this a good holiday recipe?
Yes, it is described as perfect for holiday gatherings or as a sweet treat throughout the season.
Does this recipe contain fiber or sodium information?
No, fiber, sodium, and cholesterol values are not provided in the nutritional data.