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.
Nutrition & Diet Analysis (per serving)
120
kcal
6% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).