Almond raisin cake with sherry

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• Sajan

  03 March 2008

  Sajan rated and commented on this recipe

  

  Made this for a Sunday lunch pudding it was a universal hit and the leftover cake kept well for days after, which meant I ate the rest.

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• BARBARA

  04 March 2008

  BARBARA rated and commented on this recipe

  

  An excellent pud and one i would definately make again.

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• Frantic Flapjack

  10 March 2008

  Frantic Flapjack commented on this recipe

  I thought this was going to be a run-of-the-mill fruitcake, but it was quite special. I think serving it with the sherry soaked raisins and ice cream elevated it to a classy pud.

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• cynthia

  21 March 2008

  cynthia rated and commented on this recipe

  

  Really good cake, next time i will half the raisins,( cut down just a little on the sherry as you need it to put onto the cake when cooked) I just made it as a cake to be eaten cold. WORTH TRYING

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• Johnny

  31 March 2008

  Johnny rated and commented on this recipe

  

  very easy to make although at first i thought it was a bit of a strange custardy batter at first. Is lovely on it's own with a cup of coffee.

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• Vivo

  05 April 2008

  Vivo rated and commented on this recipe

  

  Really love this one. The raisins soaked in the sherry really works and tastes really really well.

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• Hireacook

  06 April 2008

  Hireacook commented on this recipe

  Really enjoyed this cake and so easy to make.

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• Karina

  18 April 2008

  Karina rated and commented on this recipe

  

  I made this to eat as a cake, but when it came out of the oven I couldn't resist having a piece. Tasted really good, and so easy to make. Will be making it again.

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• Nicola

  15 May 2008

  Nicola rated and commented on this recipe

  

  So tasty we ate it all straight away, it didnt last long! Definitely try the Pedro Ximenez.

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• Kate Freyburg

  31 May 2008

  Kate Freyburg commented on this recipe

  Quite delicious. My fan oven cooked it too fast at 160C so had to cover the top of the cake with greaseproof and turn it down to 150 for the last fifteen minutes. Australian raisins are very large and sticky and needed a good long soak to separate them, then were very fat and juicy, so I would use fewer next time and perhaps a little less sherry. I found it hard to get the sherry to pour into the holes - the sherry simply ran off into the sides but then later soaked without any loss. My friend was very impressed. Thank you for another excellent recipe.

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• Elaine

  02 July 2008

  Elaine commented on this recipe

  OOhhh! it was horrible, all that oil and sugar. The cake turned out stodgy, had a twang to it, and the oil made it greasy, it was orrible, even the kids threw it away when I wasnt looking, I found the cake in the bin. What a waste of money and food. PS Cant you give any healthy recipes, one of my weight watchers, Rosemary Connelly had a marvellous cake recipe only 1 egg, fruit soaked in Earl Grey tea, and not much sugar, it was a very declious cake.

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• Giddygoose

  23 July 2008

  Giddygoose rated and commented on this recipe

  

  Really enjoyed making this - first time I've tried a cake recipe using yoghurt and oil. Result was very light and moist. I wrapped in foil and even after several days storage the texture is great and I think the flavour has improved.

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• shirley martin

  28 August 2008

  shirley martin commented on this recipe

  really, really yummy.

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• Val Blood

  04 March 2009

  Val Blood commented on this recipe

  I made this for my Readers Group and they all asked for the recipe! I am a coeliac so made it gluten free by simply substituting the flour with gluten free flour and using gluten free baking powder. It was delicious and will become a firm favourite as it is one of the simplest cake recipes I've used. I soaked the raisins overnight so they were very plump and juicy.

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• Avril

  12 April 2009

  Avril commented on this recipe

  Made this recipe as a cake. Loved it, and found it improved after a day or two. Might try it in a larger tin next time for a more even distribution of the fruit. Unusual and very yummy.

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• lisa

  26 July 2010

  lisa rated and commented on this recipe

  

  Yummmy pudding much appreciated by all that ate it! Made it for a Spanish themed evening and was perfect! Leftovers made a delicious cake. Easy and worth making.

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• CDC

  04 February 2011

  CDC commented on this recipe

  There is a mistake in the recipe - it says cooking time of 30 minutes in the banner and then says 50-55 mins in the instructions!

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• CDC

  07 February 2011

  CDC rated and commented on this recipe

  

  Sad to say, unspectacular....but entirely innocuous.

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• same965

  16 April 2011

  same965 rated and commented on this recipe

  

  Not so beautiful as in the picture because my tin was bigger, but absolutly delicious.

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• fericumDelicious

  06 July 2011

  fericumDelicious commented on this recipe

  Good comments, i will give it a try and let you know.

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Ingredients

• 250g raisins
• 200ml medium or sweet sherry (try using Amontillado or Pedro Ximénez)
• 150ml thick natural yogurt
• 150ml vegetable oil
• 3 eggs
• 140g plain flour
• 100g ground almonds
• 2 tsp baking powder
• 100g light muscovado sugar
• icing sugar , to serve

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Difficulty and servings

Serves 6 with leftovers

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 250g raisins
• 200ml medium or sweet sherry (try using Amontillado or Pedro Ximénez)
• 150ml thick natural yogurt
• 150ml vegetable oil
• 3 eggs
• 140g plain flour
• 100g ground almonds
• 2 tsp baking powder
• 100g light muscovado sugar
• icing sugar , to serve

Per serving

501 kcalories, protein 9g, carbohydrate 52g, fat 27 g, saturated fat 4g, fibre 2g, sugar 38g, salt 0.57 g

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