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Cherry Walnut Fruitcake

2 cups dried cherries
2 cups pitted dates, chopped
1 cup cream sherry
34 cup all-purpose flour
13 cup light brown sugar
12 teaspoon baking powder
2 cups walnuts, chopped
1 egg
2 egg whites


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

Source: www.food.com