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Cornish Wine Cake
Cornish Wine Cake is a traditional English recipe (from Cornwall) for a classic fruit cake where the fruit are soaked in sherry for a week before baking. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Wine Cake.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Serves:
8–10
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
This is a classic local Cornish parish recipe from Gwinear. The wine used is sherry and the dried fruit are marinated in it for a week before the cake is prepared.
Ingredients:
For the Macerated Fruit:
250g (9 oz) sultanas
200g (7 oz) currants
115g (4 oz) glacé cherries, halved
85g (3 oz) mixed peel, chopped
145ml (3/5 cup) sherry (and more as needed)
For the Cake:
170g (6 oz) soft light brown sugar [or dark, but the cake will be darker than in the photo]
170g (6 oz) butter at room temperature
4 eggs
115g (4 oz() self-raising flour
115g (4 oz) Plain flour
pinch salt
½ tsp mixed spice
30g (1 oz) ground almonds
Method:
Place the dried fruit in a bowl and pour over the sherry (any type you like). Cover with clingfilm (plastic wrap) and set aside for 7 days. After 3 days I noticed that the fruit had absorbed all the sherry so I added 2 tbsp more.
Pre-heat your oven to 170°C (150C fan/340F) then grease and line a deep 20cm (8in) diameter springform cake tin.
Once the seven days are up cream together the sugar and butter until light and creamy. Now add the eggs, one at a time, beating thoroughly to combine after each addition (if the mixture looks in danger of curdling add a tablespoon of the plain flour).
Drain the soaked fruit (but reserve any liquid). Stir the fruit into the creamed mixture then fold in the flours, salt, mixed spice and ground almonds until you have a fairly thick batter.
Turn the batter into your prepared cake tin. Level the top then transfer to your pre-heated oven. Bake for 1 hour then cover the top of the cake with foil and reduce the oven to 150C (130C fan/300F). Continue baking for a further 90 minutes.
Remove from the oven and cool for 10 minutes then unmould and transfer to a wire rack to cool completely.
Once cooled, prick all over the top with a cocktail stick then spoon over any reserved soaking liquid.
Cover in baking parchment, transfer to an air-tight tin and allow to mature for a few days before slicing and serving.
