Almond raisin cake with sherry

Almond raisin cake with sherry

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(15 ratings)

Prep: 15 mins Cook: 30 mins


Serves 6 with leftovers
Forget the tea and cake here and serve this with a glass of sherry. For the best result make this the day before so the flavours can infuse

Nutrition and extra info

Nutrition: per serving

  • kcal501
  • fat27g
  • saturates4g
  • carbs52g
  • sugars38g
  • fibre2g
  • protein9g
  • salt0.57g
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  • 250g raisin
  • 200ml medium or sweet sherry (try using Amontillado or Pedro Ximénez)
  • 150ml thick natural yogurt
  • 150ml vegetable oil
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g plain flour
  • 100g ground almond
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g light muscovado sugar
  • icing sugar, to serve


  1. Tip the raisins into a bowl, pour over the sherry, then leave for at least 30 mins to soften. Meanwhile, heat oven to 180C/ fan 160C/gas 4. Lightly grease a deep 20cm round cake tin, then line the bottom with a circle of greaseproof paper.

  2. Mix together the yogurt, oil and eggs. Put the remaining dry ingredients into a large bowl, pour in the yogurt mixture, then stir together until smooth. Scoop half the raisins out of the sherry, then stir into the batter. Spoon into the prepared tin and smooth the surface with a spoon. Cook in the oven for 50-55 mins until the top springs back when pressed lightly and a skewer inserted into the middle of the cake comes out clean.

  3. Take a skewer and prick all over the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You can make up to this point 3 days in advance and store in an airtight container. Serve warm or leave to cool, then dust with icing sugar. Warm the rest of the soaked raisins and sherry, then serve alongside the cake with some vanilla ice cream.

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Comments, questions and tips

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19th Dec, 2015
Forgot to rate.
19th Dec, 2015
This is a very lovely cake, moist, yet light, and full of flavour. I didn't feel the oil dominated at all.
18th Nov, 2013
Good cake. But i think it has lots of oil. Next time, i'll just add half the portion of oil.
16th Mar, 2012
Could I make this a rum and raisin cake by replacing the sherry with rum? Any ideas?
22nd Jan, 2012
Lovely! Changes: I made lots of tweaks! I used sultanas (not raisins) and dark muscovado sugar (as I had no light). I used gram flour (instead of plain flour) because I'm gluten free. And I skipped the sherry entirely, soaking the dried fruit in boiling water with two spicy herbal teabags - thanks to one of the other comments. Cooking time: After 1h 20m the middle was still soggy, so I turned the gas off and left it for a further 40m. That was perfect. Lovely, moist cake - even without the drizzle!
18th Sep, 2011
I had high hopes of this recipe given the previous reviews, but like the one other negative reviewer I found the taste to be dominated by the oil and also the sherry - warm out of the oven it was particularly unpleasant. It has improved with cooling but I still can't decide if it actually tastes nice. It certainly isn't anything special or that I will be making again. I made it as a present but have had to make another one from a different recipe instead.
6th Jul, 2011
Good comments, i will give it a try and let you know.
16th Apr, 2011
Not so beautiful as in the picture because my tin was bigger, but absolutly delicious.
7th Feb, 2011
Sad to say, unspectacular....but entirely innocuous.
4th Feb, 2011
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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