Cream Sherry Cake
A moist and flavorful yellow cake infused with cream sherry, perfect for special occasions or tea time, offering a rich, boozy twist on a classic dessert.
Ingredients
Instructions
- Place the cake mix and pudding in a large mixing bowl.
- Add the oil and cream sherry.
- Start the mixer on low speed.
- Add eggs, one at a time, beating after each addition.
- Turn the mixer to high speed and beat for five minutes.
- Pour the batter into a well-greased tube or Bundt pan.
- Bake at 300°F for 45 minutes if using a tube pan.
- Bake at 350°F for 45 minutes if using a Bundt pan.
Tips & Substitutions
For a lighter texture, consider adding an extra egg or substituting half of the oil with unsweetened applesauce. If you don't have cream sherry, a combination of white wine and a bit of sugar can work as a substitute. Also, ensure your ingredients are at room temperature for better mixing. This cake pairs beautifully with Judy'S Fruit Cocktail Cake for a delightful dessert spread.
Serving Suggestions
Serve the Cream Sherry Cake with a dusting of powdered sugar or a drizzle of cream cheese frosting for added sweetness. It pairs well with fresh berries or a scoop of vanilla ice cream. This cake also complements savory dishes like Potato And Pea Casserole, making it a great addition to any meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Sherry Cake contains roughly 134 calories, with 2g protein, 29g carbohydrates, and 2g fat.
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 type of cake mix?
Yes, you can substitute the yellow cake mix with a white or butter cake mix for a different flavor profile. However, keep in mind that this may slightly alter the taste and texture of the final cake.
What can I do if my cake is too dry?
If you find your cake is too dry, ensure you are not overbaking it. You can also brush the cooled cake with a simple syrup made from equal parts sugar and water to add moisture back in.
Is it possible to make this cake without eggs?
Yes, you can use egg substitutes such as unsweetened applesauce (1/4 cup per egg) or a commercial egg replacer to make this cake vegan-friendly. This will slightly change the texture but still yield a delicious result.
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).