Poppy Seed Sherry Cake
A moist and flavorful poppy seed sherry cake featuring a tender crumb, subtle vanilla and sherry notes, perfect for gatherings or special occasions.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Beat at medium speed for 5 minutes.
- Pour into a greased 10-inch Bundt pan.
- Bake for 40 to 50 minutes at 350°F (175°C).
- Cool in the pan on a rack for 25 minutes.
- Turn out onto a serving plate.
- Dust with powdered sugar before serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of almond extract or lemon zest to the batter. If you don't have cream sherry, you can substitute with white grape juice or apple cider. For a nutty twist, toasted walnuts or almonds can be mixed into the batter. Make sure to grease the Bundt pan well to prevent sticking, and use a toothpick to check for doneness.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a side of fresh berries or a light fruit salad like Apple And Peanut Salad. For a festive touch, dust with powdered sugar before serving.
Storage & Reheating
Store leftover Poppy Seed Sherry Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed Sherry Cake contains roughly 233 calories, with 2g protein, 17g carbohydrates, and 18g 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 make this cake ahead of time?
Yes, you can prepare the Poppy Seed Sherry Cake a day in advance. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. Just remember to dust it with powdered sugar right before serving for the best presentation.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with plain Greek yogurt for a similar tangy flavor and texture. Alternatively, you can use buttermilk, but reduce the amount of oil slightly to compensate for the added liquid.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again.
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).