SHERRY BUNDT CAKE
Fantastic moist bundt cake infused with sherry wine.
Provided by Jo
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
- In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 52.8 g, Cholesterol 62.9 mg, Fat 20.6 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 514 mg, Sugar 33.4 g
SPICED SHERRY CAKE
My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. -Debbie Pelletier, Jupiter, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean., Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
BIRTHDAY CAKE WITH SHERRY GLAZE
If you are a reluctant baker and make only one cake a year, let it be a birthday cake for someone you love. There is so little effort and so much glory to the project. A two-layer cake is simple to produce, but if even that seems daunting, no complaints will arise from a golden Bundt cake. In our times, the simple fact of a homemade cake is enough to impress. Drizzling a liquid glaze over the cake is much easier than frosting, just as pretty, and does not require alarming specialty gadgets such as an "offset spatula."
Provided by Jennifer Steinhauer
Categories dessert
Time 1h30m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Butter and flour an angel-food-cake pan. Sift together the flour and baking powder. Using a mixer at medium speed, beat the butter until creamy and slowly add the brown sugar. Mix in the egg yolks, milk, vanilla, orange extract and 2 tablespoons of the sherry. Blend in the flour mixture.
- In another bowl, beat the egg whites until stiff but not dry. Fold them into the batter. Fold in the walnuts, raisins, currants and orange peel. Scrape into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 15 minutes, then unmold and cool on a rack before glazing.
- In a small bowl, whisk the confectioners' sugar and remaining 11/2 tablespoons sherry until smooth. Drizzle the glaze over the top.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 133 milligrams, Sugar 34 grams, TransFat 0 grams
SHERRY CAKE
Make and share this Sherry Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour 10-inch bundt pan.
- In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
- Blend at low speed till combined.
- Beat at medium speed for 2 minutes.
- Pour 1/3 cup batter into bundt pan.
- Combine the sugar and cinnamon.
- Sprinkle half of the sugar and cinnamon mixture over batter in pan.
- Add another 1/3 of the cake batter in pan.
- Sprinkle with remaining sugar and cinnamon mixture.
- Top with remaining batter.
- Bake at 350 degrees for 45-50 minutes.
- Let cake cool in pan for about 15 minutes before placing on cake plate.
- For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
- Spoon over warm cake.
SHERRY BUNDT CAKE
Every year my boyfriend and I bake for all our friends and family a whole selection of goodies. The ones with alcohol in them seem to be the favorites :) I wonder why?
Provided by Aussie-In-California
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
- optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
- Pour into well greased bundt pan and bake at 350°F for 45 minutes.
- Let cool for 15-20 mins before removing from bundt pan.
- While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
- Turn out pan onto cooling rack and dust lightly with powdered sugar.
SHERRY & ALMOND CHRISTMAS CAKE
Packed with almonds, both ground and whole, and fed with raisiny PX sherry, this is intensely fruity - but not overly rich
Provided by Jane Hornby
Time 3h30m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Mix the fruit, zest, juice and sherry, and leave overnight to soak. Next day, heat oven to 160C/fan 140C/gas 3. Butter and double-line a deep, 20cm round cake tin. Wrap the outside with brown paper or newspaper and secure with string, as this will protect the sides from overcooking.
- Beat the butter, sugar and vanilla seeds together until pale and creamy. Mix the flour, ground almonds and mixed spice together, then tip into the butter mix with the eggs. Beat until combined and smooth. Stir in the whole almonds, fruit and any leftover juices, turn into the tin, then smooth the top and make a dip in the middle. Bake for 1½ hrs.
- Turn down the oven to 140C/fan 130C/ gas 2, then bake for 1½ hrs more until dark on the top and a skewer inserted into the middle comes out clean, or with a few damp crumbs clinging to it. Once cool enough to handle, turn onto a cooling rack and peel away the lining paper. Cool completely.
- Keep the cake well wrapped, then feed once a fortnight with 1-2 tbsp sherry. Poke holes into the cake with a skewer and slowly spoon over the sherry. If you don't have time to do this, this cake is delicious freshly made, and can be covered and decorated as soon as it has completely cooled down.
Nutrition Facts : Calories 1079 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 137 grams carbohydrates, Sugar 126 grams sugar, Protein 19 grams protein, Sodium 0.6 milligram of sodium
DONNA'S SHERRY WINE CAKE
It gives you an extremely unique taste with a lot of moisture, and goes very well with a scoop of vanilla ice cream.
Provided by Donna Johnsen
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 6
Steps:
- Prepare a bundt pan by oiling the sides. Preheat oven to 350 degrees F (175 degrees C).
- Blend all ingredients until well moistened. Pour batter into pan.
- Bake for 40 minutes, or until done. Remove cake from oven, and cool.
- Dust top with confectioners' sugar.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 38.8 g, Cholesterol 62.9 mg, Fat 20.5 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 396.2 mg, Sugar 21.5 g
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