Sherry Wine Cake Recipe

I’ve been meaning to share this recipe with you for years. But posting near the holidays gets to be too much sometime. There are so many things to share and so many extracarricular activities with family and school that I usually run out of time. But this year I made a point to start early so I could share with you one of my newer traditions. Sherry Cake. Yes. Cake made with wine. Oh, and it is also a cake I eat for breakfast. I was introduced to this cake years ago and fell in love with it. It just tastes like Christmas. So I decided that I would make it for Christmas morning breakfast. I think I may be the only person to eat it. But I love it and will continue to have it on the roster.

This sherry cake recipe couldn’t be easier. It uses boxed cake mix as the base, vanilla pudding mix, oil and eggs. Basic, right? Then you add fresh nutmeg and sherry wine. I don’t know anything about sherry wine. I bought this one at the grocery store, but the bottle I previously had I got at a wine shop and it had a hint of orange to it that I really enjoyed. Sherry is a fortified wine (alcohol added) and it is a really nice, warm flavor. There are tons of different varieties and I can’t see how you could go wrong with any of them. It adds a depth of flavor to the cake that is really lovely. And between the wine and the pudding, the cake is nice and moist.

I bought this bundt pan specifically for this recipe. I can’t believe I didn’t have one before!

You mix all the ingredients together. Totes easy.

Put the batter in a greased and floured bundt pan. And bake for about 50 minutes.

The sherry cake, once inverted, is a dark, gingerbready color. The house smells of nutmeg and vanilla cake. And Christmas. Simply top it with powdered sugar and dig in.

This is a great cake to bring to a holiday party because it is totally unexpected. It is straight out of the 70’s and I love that about it too.

Doesn’t the powdered sugar look like snow?! Have you ever had a wine cake before? Let me know if you try this!!!

Sherry Wine Cake Recipe
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My favorite thing to eat on Christmas morning.
Author: Sharon Garofalow Recipe type: Breakfast/ Dessert
Ingredients

• 1 box Yellow cake mix
• 1 small box instant vanilla pudding (3 oz)
• ¾ cup oil
• ¾ cup Sherry (I think you are supposed to use Cream Sherry)
• 1 tsp nutmeg (freshly grated)
• 4 eggs

Instructions

1. Mix cake mix and pudding.
2. Add oil and Sherry.
3. Beat at high speed.
4. Add in one egg at a time, beat in between.
5. Beat for about 5 more minutes after the last egg.
6. Add nutmeg.
7. Oil and flour a Bundt pan.
8. Bake at 350 degrees for 40 minutes and test.
9. Watch carefully - do not over bake.
10. Turn out of Bundt pan immediately.
11. Let cool completely.
12. Sprinkle with powdered sugar.
13. Then eat your face off.

3.2.2885

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