Poppy Seed Sherry Bundt Cake
A moist and flavorful bundt cake infused with poppy seeds and sherry, perfect for special occasions or teatime gatherings with a rich, tender crumb.
Ingredients
Instructions
- Butter and flour a Bundt pan; shake out excess flour.
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, melted butter, sherry, and poppy seed.
- Beat the mixture for 5 minutes until smooth and well combined.
- Pour the batter into the prepared pan.
- Bake in a 350°F oven for about 1 hour or until a tester inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Invert the pan onto a platter to serve.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. You can substitute the cream sherry with white grape juice if you prefer a non-alcoholic version. Adding a teaspoon of almond extract can enhance the flavor profile. Remember to sift your dry ingredients to avoid lumps, ensuring a smooth batter. This cake pairs beautifully with Mary Howard'S Rice Pudding(My Very Own) for a delightful dessert spread.
Serving Suggestions
This Poppy Seed Sherry Bundt Cake is delightful on its own, but you can serve it with a dusting of powdered sugar or a drizzle of glaze for added sweetness. It pairs well with a cup of coffee or tea, making it a perfect afternoon treat. For a festive touch, consider serving it alongside Wedding Mints (Butter) during gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and microwave on low for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed Sherry Bundt Cake contains roughly 274 calories, with 4g protein, 29g carbohydrates, and 16g fat. It is a good source of calcium (17% 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 type of cake mix?
Yes, you can experiment with other flavors like lemon or almond cake mix. Just ensure that the flavor complements the sherry and poppy seeds. Adjusting the pudding flavor to match the cake mix can enhance the overall taste.
How can I tell when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, bake for an additional 5-10 minutes, checking regularly to avoid overbaking.
Can I freeze the Bundt cake?
Yes, you can freeze the Bundt cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
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).