Cherry-Almond Fruitcake

Directions

1. 1
   Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
2. 2
   Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry.
3. 3
   Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds.
4. 4
   Set aside.
5. 5
   In a separate bowl, cream the butter and sugar until fluffy.
6. 6
   Beat in the egg yolks and almond extract, and stir in the remaining ground almonds.
7. 7
   Fold in the raisins and cherries.
8. 8
   Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
9. 9
   Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean.
10. 10
    Cool in the loaf pan.
11. 11
    If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry.
12. 12
    Store in an airtight container for up to 2 weeks.
13. 13
    *If you can't find ground almonds, you can grind blanched whole almonds in the food processor until they are like fine cornmeal.