Porto and Sherry Sandeman, 1931
Art Print
Massiot, Georges
Buy at AllPosters.com

La Belle Cuisine - More Cake Recipes

Fine Cuisine with Art Infusion

To cook is to create. And to create well...
is an act of integrity, and faith."

Sherry Spice Cake

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Nutmeg in Public Market, Castries, Caribbean
Photographic Print
Johnston, Greg
Buy at AllPosters.com

 Sherry Spice Cake
Gourmet Archives

1/2 cup raisins [we prefer golden raisins]
1/2 cup chopped walnuts
1/4 cup flour
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon mace
1/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, softened
1 large egg, well beaten
1/2 cup sweet Sherry

1 1/2 cups confectioner’s sugar
2 tablespoons unsalted butter, softened
3 tablespoons sweet Sherry

In small bowl combine the raisins, walnuts and 1/4 cup flour.
Into a bowl sift together 1 1/4 cups flour, baking powder, baking soda, cinnamon, ground allspice, ground cloves and freshly grated nutmeg,
mace and salt.
In another bowl cream together the brown sugar and butter until the
mixture is light and fluffy. Add the egg and combine mixture well. Stir
in the flour-spice mixture alternately with the Sherry. Stir in the raisin-
walnut mixture, transfer batter to a well-buttered and floured 8-inch
square baking pan and bake in preheated 350-degree F. oven 35 to
40 minutes or until cake tester inserted in center comes out clean.
Transfer  cake to rack and let it cool in pan 1 hour.
In bowl cream together the confectioner's sugar and 2 tablespoons
butter. Add 3 tablespoons sweet Sherry, or enough to make mixture
of spreading consistency. Spread icing on cake and chill at least
30 minutes.

Featured Archive Recipes:
Drunken Cake 
Spiced Pecan Cake with Pecan Frosting
(Chef Paul Prudhomme)
Bourbon-Pecan Cake with Praline Glaze
Bittersweet Chocolate Pecan Bourbon Cake
 

Index - Cake Recipe Archives
Thanksgiving Recipe Index
Holiday Central!
Daily Recipe Index
Recipe Archives Index