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