Sherry & almond Christmas cake

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• Sarah

  24 October 2008

  Sarah commented on this recipe

  Where can I buy PX Sherry? Thanks

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• taross

  24 October 2008

  taross rated and commented on this recipe

  

  Sarah, You can buy PX from the dessert wine section in Tesco - it's sold in a 50ml bottle. I've made this cake for Christmas, it smelled really lovely after it came out the oven, can't wait to taste it.

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• Sarah

  25 October 2008

  Sarah commented on this recipe

  Thank you so much for your help - Its really has helped me. I'm looking forward to cooking this! Thanks again Sarah

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• cookingforgirls

  01 November 2008

  cookingforgirls commented on this recipe

  Does anyone have any comment on the taste and texture of this cake?

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• terrys

  14 November 2008

  terrys commented on this recipe

  have tried to make this cake twice now both times the cake was two `wet` even after 5 hours baking. Has anone else found this

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• kmillen1

  14 November 2008

  kmillen1 rated and commented on this recipe

  

  Really easy to make, used cream sherry as couldn't find Px Sherry. Smells lovely. Had a tiny crumb from the side tastes delicous, can't wait till Christmas!

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• Jane

  15 November 2008

  Jane commented on this recipe

  Hi Terrys I am wondering if you're cooking with a gas oven - sometimes when cooking at very low temperatures gas oven timings can vary from fan or conventional electric. If you are cooking with gas, double check that the shelf you've chosen is in the middle or just above the middle of the oven. If your oven is electric, you may need to check it with an oven thermometer. Hope this helps, Jane

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• Jaqi

  18 November 2008

  Jaqi rated and commented on this recipe

  

  I've also been cooking this today, in a gas oven, and it's taking longer than the method suggests. So far it's been in for almost 4 hours, and it's almost there, I hope. It's smelling and looking delicious! I couldn't find PX Sherry, so I used a different one. I can't wait to decorate this cake :) It's the first time I've made a Christmas Cake, so I'm pretty excited and this is looking to be a good recipe.

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• Kammleitn

  19 November 2008

  Kammleitn commented on this recipe

  I've made this cake twice in the last 2 weeks. The first cake broke as I took it out of the cake tin, much to the delight of my fiance! I have never seen a cake disappear so quickly! The second cake came out fine, and has been hidden away until our Christmas guests arrive. I substituted sherry for Cointreau, as we can't but sherry in Austria.

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• Petey's Grub

  25 December 2008

  Petey's Grub commented on this recipe

  This is just the best recepie ever - just how my nan used to make cake! So moist and great with crumbly wensleydale cheese (a Yorkshire thing)!!

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• Petey's Grub

  25 December 2008

  Petey's Grub rated this recipe

  

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• kez10uk

  26 December 2008

  kez10uk rated and commented on this recipe

  

  I made this cake about 8 weeks ago & have been pouring sherry over it every 2 weeks to keep it moist. The grand reveal was yesterday & everyone commented on how moist & delicious it was. The balance is just right, not to rich, or heavy, just perfect. Will keep this recipe to repeat next Christmas :o)

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• Great Food

  05 January 2009

  Great Food rated and commented on this recipe

  

  Made an excellent moist cake, along with the vanilla marzipan, this was truly a christmas delight

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• Jaqi

  10 January 2009

  Jaqi commented on this recipe

  Having now eaten all of this cake, I have to say it was lovely! Really moist and tasty, and it lasted a long time as well. I fed it regularly with sherry which probably helped with the flavours and the moistness. Everyone who tried some really liked the cake - will consider making it again next year!

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• mother*ship

  23 March 2009

  mother*ship rated and commented on this recipe

  

  Have to confess that I was disappointed with this cake, with all the almond content I thought that the almond flavour would come through more strongly. Mine also turned out on the soggy side of moist, I should have taken heed of some of the previous comments.

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• Frenchmum

  27 April 2009

  Frenchmum commented on this recipe

  I tried this cake as a base for my first ever attempt at marzipan & fondant covered/ decorated cake. Everyone loved the taste of the cake but ifound it very difficult to cut/slice at room temperature due to the full almonds and possible because the whitworths mix i used had almost all raisins/sultanas etc and hardly any glaced fruit. Will be trying it again with a more balanced mix, chopped almonds. I have to add that once refrigerated for about 4 ¬5 hours i managed to shape a rectangular cake into a cross shape quite easily.

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• Angela

  25 May 2009

  Angela commented on this recipe

  I made this cake for a present to my mum who loves fruity- and nutty cakes. She loved it so much she has asked for another! Thanks for the suggestion of using cream sherry as I have found it difficult to find PX other than at Christmas.

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• debbie

  20 September 2009

  debbie commented on this recipe

  i am going to make this cake for christmas after it has cooked and cooles whats the best thing to wrap it in please

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• welsh lass

  08 October 2009

  welsh lass commented on this recipe

  Its the second year I have made this and once again the centre is very soggy. I found last year it started to fall apart when cutting. This year I tried testing with scewer and came out fine, left in oven overnight to cool but just taken the top off and noticed it just itsnt going to keep firm once the slices are taken out. I am wondering if soaking the fruit makes it too moist and impossible to set. I am contemplating making again as it is a lovely cake but with less sherry??? I'm so disappointed but cant face relatives laughing over the cake colaspse. I was using an electric fan oven which is new.

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• Petey's Grub

  20 October 2009

  Petey's Grub commented on this recipe

  Last year I made this cake and it came out perfect - this year although it was in for 4 and a half hours it still seems quite soggy and when it came out of the tin it started to collapse. I have a fan oven which I think cooks a little cool so perhaps that could be the issue looking at the note from Welsh Lass on 8th Oct 09. I am considering cutting in and seeing how it is, if it is ok then by the time it is wrapped in marzipan and icing nobody will know better but dreading it not being right - if not anybody got any ideas what I might be able to do with it rather than waste it?

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http://www.bbcgoodfood.com/recipes/8162/

http://www.bbcgoodfood.com/recipes/8162/

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Ingredients

• 1.0kg bag mixed dried fruit (not one with cherries)
• zest and juice 2 large oranges
• 150.0ml PX (Pedro Ximenez) sherry , plus extra for feeding
• 250.0g pack butter , softened, plus extra for the tin
• 250.0g light muscovado sugar
• seeds scraped from 1 vanilla pod
• 140.0g plain flour
• 100.0g ground almonds
• 2 tsp mixed spice
• 4 large eggs , beaten
• 140.0g whole almonds

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Cook 3 hrs

Ingredients

• 1.0kg bag mixed dried fruit (not one with cherries)
• zest and juice 2 large oranges
• 150.0ml PX (Pedro Ximenez) sherry , plus extra for feeding
• 250.0g pack butter , softened, plus extra for the tin
• 250.0g light muscovado sugar
• seeds scraped from 1 vanilla pod
• 140.0g plain flour
• 100.0g ground almonds
• 2 tsp mixed spice
• 4 large eggs , beaten
• 140.0g whole almonds

PER SERVING WITH ICING AND MARZIPAN

1079 kcalories, protein 19.0g, carbohydrate 137.0g, fat 54.0 g, saturated fat 15.0g, fibre 0.0g, sugar 126.0g, salt 0.6 g

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