Winter Forest Sherry Cake

Here is a recipe for a winter cake from my grandmother’s cookbook, Gram’s Kitchen. It was one of her most popular bakes during the holidays.

 

The mix of nutmeg and cream sherry immediately transports you to Christmastime. For the look of a winter forest, I used this Nordic Ware Pine Forest Pan. A dusting of powdered sugar over the cake to finish resembles freshly fallen snow and totally completes the look.

 

Sherry Cake

 

Ingredients

1 yellow cake mix

1 instant vanilla pudding

¾ cup vegetable oil

¾ cup sherry wine (I used Harvey’s Bristol Cream)

4 eggs

2 ½  tsp. ground nutmeg

Powdered sugar, for finishing

Directions

Beat above ingredients for 5 minutes.

Pour into a greased and floured bundt pan. I used baking spray that contained flour.

Bake @ 350 F for 40 minutes.

Let cool in pan for 10 minutes on the counter and then invert onto a cooling rack.

Sprinkle powdered sugar on cake once completely cooled.