Sherry Cake

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is perhaps the best of all fruit cakes. It used to be made in the Cotswolds and served to those who had just come in from hunting. It can be made with brandy instead of sherry.


  • ¼ lb. (120 g.) butter
  • ¼ lb. (120


Use an 8-inch (20-cm.) cake tin.

Cream the butter and sugar, add the egg yolks one at a time, beating well in. Add the dry ingredients gradually, then pour in a wineglass of sherry and beat well. F