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Sherry Spice Cake



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Nutmeg in Public Market, Castries, Caribbean
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 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.

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