Best Birthday Cake With Sherry Glaze Recipes

SHERRY TEA CAKES AND GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
• Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.
• When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.
• Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
• Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.

SHERRY CAKE

Steps:

• Grease and flour 10-inch bundt pan.
• In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
• Blend at low speed till combined.
• Beat at medium speed for 2 minutes.
• Pour 1/3 cup batter into bundt pan.
• Combine the sugar and cinnamon.
• Sprinkle half of the sugar and cinnamon mixture over batter in pan.
• Add another 1/3 of the cake batter in pan.
• Sprinkle with remaining sugar and cinnamon mixture.
• Top with remaining batter.
• Bake at 350 degrees for 45-50 minutes.
• Let cake cool in pan for about 15 minutes before placing on cake plate.
• For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
• Spoon over warm cake.

MOM'S SHERRY CAKE

Steps:

• (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
• Combine cinnamon mixture.
• Butter the sides and bottom of Bundt or angel food tin.
• Sprinkle part of cinnamon mixture into pan covering sides and bottom.
• Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
• Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
• Let cool; place on serving plate.
• Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
• Let frosting set before serving.
• Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).

SHERRY BUNDT CAKE

Steps:

• Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
• optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
• Pour into well greased bundt pan and bake at 350°F for 45 minutes.
• Let cool for 15-20 mins before removing from bundt pan.
• While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
• Turn out pan onto cooling rack and dust lightly with powdered sugar.

CREAM SHERRY CAKE

Steps:

• Spray bundt pan with oil.
• Sprinkle nuts on bottom of pan.
• Mix all ingredients (except for topping) with electric beater for 2 minutes.
• Pour over nuts.
• Bake at 325 for 45 to 50 minutes.
• Make glaze right before cake comes out of the oven.
• Put glaze ingredients in small pan on stove until it boils.
• Boil for two minutes.
• As soon as cake comes out of oven pour glaze over it.
• Leave cake in pan for 15 minutes and then take out of pan.
• Sprinkle with powered sugar if desired.

SHERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
• In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.