Monday, January 24, 2011

Sherry Wine Cake

My husband is always asking for desert and he like plain with no frosting. This is an easy and tasty cake that though plain has lots of flavor.

As you can see there aren't too many ingredients. This is all you will need plus a few eggs and some vegetable oil. Here is the recipe.

1 package yellow cake mix
4 eggs
1/2C cream sherry or regular sherry or whiskey
1/3C vegetable oil
1 1/2 C water
1(3.5oz) package pistachio or vanilla instant pudding, I used pistachio
1 C chopped walnuts (optional) . Candied walnuts would be awesome

Preheat oven to 350 degrees Grease a 10" bunt pan

In a medium bowl stir together all the ingredients. Beat until smooth.
If using, sprinkle nuts into the bottom of the pan and pour batter over.
Bake for 35-40 minutes until a cake tester comes out clean.
Cool cake for 10 minutes before inverting onto a wire wrack to cool completely.
Sift a little powdered sugar over the top if desired.

As you can see something didn't go right.. It kind of collapsed. I thought it was because I didn't cool the cake before I inverted it out of the pan to cool but as I'm rewriting this recipe I think I forgot to add the water. Well, we are not perfect and the cake still tastes great. No one needs to know.


undercover caterer said...

It looks great, no one would ever suspect a thing. I just did a Bundt cake too--the old fashioned 7-up cake!

Unknown said...

Hi there,

I followed the exact recipe and it turned out perfect, yes, the cake sinks a little, but once you turn it over, it looks perfect.
Thank you.


Unknown said...


Your recipe worked perfect, with sherry and water.

If you like, try it with 2 cups of 7% light white wine, that came out wonderful too.

The cake does sink a little, but once you turn it over, it looks great.

Next time, I will use left over wine in the cake,and make a glaze of the sherry, and see how it works.



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