Sherry Cake (or Sand Cake) Recipe ๐ฐ
Description: This delightful Sherry Cake, also known as Sand Cake, is a cherished recipe passed down from my mother. It’s a moist and flavorful cake that’s perfect for enjoying over several days when stored in an airtight tin. With its European charm, it’s an ideal dessert for any occasion, whether it’s a weeknight treat or a special weekend indulgence. This recipe requires less than 4 hours of your time, making it convenient for any busy schedule.
Ingredients:
- 8 oz (225g) margarine
- 8 oz (225g) caster sugar
- 3 large eggs
- 2 cups (250g) self-raising flour
- 2 tablespoons ground almonds
- 6 tablespoons ground rice
- 1/2 cup (120ml) sherry wine
Nutritional Information (per serving):
- Calories: 3944.9
- Fat Content: 229.4g
- Saturated Fat Content: 39.4g
- Cholesterol Content: 634.5mg
- Sodium Content: 3073.3mg
- Carbohydrate Content: 421.7g
- Fiber Content: 12.4g
- Sugar Content: 231.4g
- Protein Content: 48.8g
Cooking Time: 1 hour and 15 minutes
Preparation Time: 20 minutes
Total Time: 1 hour and 35 minutes
Instructions:
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Cream Margarine and Sugar: In a large mixing bowl, cream together the margarine and caster sugar until light and fluffy. This step will ensure a tender and moist texture for your cake.
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Beat in Eggs: Add the eggs to the creamed mixture one at a time, beating well after each addition. This helps incorporate air into the batter, resulting in a light and airy cake.
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Fold in Dry Ingredients: Gently fold in the self-raising flour, ground almonds, and ground rice until just combined. Be careful not to overmix, as this can lead to a dense cake.
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Add Sherry: Pour in the sherry wine and fold it into the batter until evenly distributed. The sherry adds a delightful flavor and moistness to the cake.
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Prepare Cake Tin: Grease and line a 2lb (1kg) loaf tin or a 7-inch (18cm) cake tin with parchment paper. This ensures easy removal of the cake after baking and prevents it from sticking to the pan.
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Bake: Preheat your oven to 315ยฐF (160ยฐC), gas mark nearly 3. Pour the batter into the prepared tin and smooth the top with a spatula. Place the tin in the center of the oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the cake and serve it as is or with a dusting of powdered sugar, if desired.
Note: This Sherry Cake is best enjoyed after it has had time to mature for a day or two. Store it in an airtight tin at room temperature for maximum freshness and flavor.
Enjoy the delightful flavors of this cherished family recipe! ๐
