Time for another Winter Loaf! I like baking with Sherry as it does work well, as the flavour is very delicate.
Sherry made from white grapes that are grown near the town of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of dry styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and Fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and Oloroso. Sweet dessert wines are also made, from Pedro Ximenez or Moscatel grapes, and are sometimes blended with Palomino-based Sherries. (WIKI)
This is a lovely elvensies cake with a cuppa tea/coffee or a great snack for the evening munchies.
4oz caster sugar
7 1/2 oz self-raising flour
1 tsp vanilla
2oz cream sherry
1 tsp baking powder
2-3 Tbsp sugar
1 tbsp sherry
Using the all in one method, add the margarine, caster sugar, self-raising flour, vanilla, cream sherry, milk, eggs and baking powder to a mixing bowl
Mix for about 2 minutes
Pour into a lined or greased load tin
Bake at 170c for about 45-50 minutes until baked and golden brown.
In a pan add the sugar and sherry and heat
As it starts to bubble and all turned into liquid take off the heat, note that not all the sugar will have dissolved.
Drizzle over the loaf and allow to cool.