A Sherry Wine Cake(By Mary C. Daniels, A Friend)
A rich, moist Sherry Wine Cake featuring warm spices, nuts, and a hint of sherry, perfect for special occasions or teatime indulgence.
Ingredients
Instructions
- Beat the eggs in a large bowl.
- Mix all other ingredients with a spoon and then beat with an electric beater for 5 minutes at medium speed.
- Pour the batter into a greased pan.
- Bake at 350°F (175°C) for 45 to 50 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before serving.
Tips & Substitutions
For a richer flavor, consider using a higher quality sherry wine. If you don’t have Crisco, unsalted butter can be used as a substitute, but it may alter the texture slightly. Adding a pinch of salt can enhance the sweetness of the cake. For a twist, try incorporating chocolate chips or dried fruits. This cake also pairs beautifully with Summer Garden Salad for a delightful meal.
Serving Suggestions
Serve the Sherry Wine Cake dusted with powdered sugar or accompanied by a scoop of vanilla ice cream for a decadent treat. It also makes a lovely dessert after a light dinner or with coffee in the afternoon. For a complete experience, consider serving it alongside Grandma Grace's Cream Of Tomato Soup for a unique pairing.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, slice and place in a microwave for 10-15 seconds or enjoy it at room temperature for optimal flavor.
Nutrition & Diet Analysis (per serving)
Each serving of A Sherry Wine Cake(By Mary C. Daniels, A Friend) contains roughly 695 calories, with 10g protein, 120g carbohydrates, and 22g fat. It is an excellent source of iron (44% of the Daily Value), dietary fiber (35% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 646mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, you can experiment with different flavors of cake mix, such as lemon or chocolate. Each will give the cake a unique twist while still maintaining the moist texture and flavor profile. Just ensure that the pudding flavor complements the cake mix to achieve the best results.
What can I substitute for cream sherry wine?
If you don’t have cream sherry wine, consider using a sweet white wine or a non-alcoholic substitute like apple juice or a mixture of white grape juice and a splash of vinegar. This will help maintain the moisture and sweetness in the cake while accommodating for dietary preferences.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, the cake needs more time. Keep an eye on it after 40 minutes of baking to ensure it doesn't overbake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).