Sherry Cake

Sherry cake is one of my grandmother’s most delightful go-to cakes. It’s easy to make and bursting with the distinct taste of sherry wine. You start with a basic yellow cake mix and vanilla instant pudding mix and add eggs, oil, sherry and nutmeg. The result is a moist, dense pound cake-like cake that is sure to impress. It works really well baked in a bundt pan and sliced thin with dusted powdered sugar on top. You can make it in mini loaf pans as well if you wish.

Sherry Cake

Ingredients
1 yellow cake mix
1 instant vanilla pudding
¾ cup vegetable oil
¾ cup sherry wine (see note)
4 eggs
2 ½ tsp. Nutmeg

Directions
Preheat oven to 350 degrees.
Beat above ingredients for 5 minutes.
Pour into a greased and floured bundt pan.
Bake for 40 minutes.
Sprinkle confectioners sugar on cooled cake.

*** When cooking with wine, never cook with a wine you wouldn’t drink such as a grocery store purchased one. Simply go to your local liquor store and ask for a Sherry suitable for cooking and they will direct you to the proper selection.

Sherry Cake

 

Author:

Janelle

Recipe type: Dessert

Cuisine: American

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Print

 

Moist and delicious Sherry Cake.

Ingredients

• 1 yellow cake mix
• 1 instant vanilla pudding
• ¾ cup vegetable oil
• ¾ cup sherry wine (see note)
• 4 eggs
• 2 ½ tsp. Nutmeg

Instructions

1. Preheat oven to 350 degrees.
2. Beat above ingredients for 5 minutes.
3. Pour into a greased and floured bundt pan.
4. Bake for 40 minutes.
5. Sprinkle confectioners sugar on cooled cake.

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