Best Sherry Cake Recipes

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SHERRY BUNDT CAKE



Sherry Bundt Cake image

Fantastic moist bundt cake infused with sherry wine.

Provided by Jo

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup cream sherry
1 teaspoon ground nutmeg
1 (3.5 ounce) package instant vanilla pudding mix
½ cup white sugar
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder

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.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 52.8 g, Cholesterol 62.9 mg, Fat 20.6 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 514 mg, Sugar 33.4 g

SHERRY CAKE



Sherry Cake image

Make and share this Sherry Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/2 cup butter-flavored oil (or vegetable oil)
1 cup sherry wine
1 tablespoon butter flavoring
2 teaspoons nutmeg
2 teaspoons cinnamon
1/4 cup sugar
1 1/4 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring

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



Mom's Sherry Cake image

Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)

Provided by Julesong

Categories     Dessert

Time 55m

Yield 1 cake, 6-9 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
4 eggs
3/4 cup oil
3/4 cup cream sherry
1 teaspoon nutmeg
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon cocoa
1/2-1 cup powdered sugar
milk

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! :).

SPICED SHERRY CAKE



Spiced Sherry Cake image

My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. -Debbie Pelletier, Jupiter, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
4 large eggs, room temperature
3/4 cup canola oil
3/4 cup sherry
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean., Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

SHERRY BUNDT CAKE



Sherry Bundt Cake image

Every year my boyfriend and I bake for all our friends and family a whole selection of goodies. The ones with alcohol in them seem to be the favorites :) I wonder why?

Provided by Aussie-In-California

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 8

1 (118 ounce) package yellow cake mix
2 (3 ounce) boxes French vanilla instant pudding
3/4 cup vegetable oil (I use Canola)
3/4 cup cream sherry
4 eggs
1/2 teaspoon nutmeg
1 teaspoon cinnamon
powdered sugar (for dusting)

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.

ALMOND RAISIN CAKE WITH SHERRY



Almond raisin cake with sherry image

Forget the tea and cake here and serve this with a glass of sherry. For the best result make this the day before so the flavours can infuse

Provided by Emma Lewis

Categories     Afternoon tea, Buffet, Dessert, Lunch, Treat

Time 45m

Yield Serves 6 with leftovers

Number Of Ingredients 10

250g raisin
200ml medium or sweet sherry (try using Amontillado or Pedro Ximénez)
150ml thick natural yogurt
150ml vegetable oil
3 eggs
140g plain flour
100g ground almond
2 tsp baking powder
100g light muscovado sugar
icing sugar , to serve

Steps:

  • Tip the raisins into a bowl, pour over the sherry, then leave for at least 30 mins to soften. Meanwhile, heat oven to 180C/ fan 160C/gas 4. Lightly grease a deep 20cm round cake tin, then line the bottom with a circle of greaseproof paper.
  • Mix together the yogurt, oil and eggs. Put the remaining dry ingredients into a large bowl, pour in the yogurt mixture, then stir together until smooth. Scoop half the raisins out of the sherry, then stir into the batter. Spoon into the prepared tin and smooth the surface with a spoon. Cook in the oven for 50-55 mins until the top springs back when pressed lightly and a skewer inserted into the middle of the cake comes out clean.
  • Take a skewer and prick all over the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You can make up to this point 3 days in advance and store in an airtight container. Serve warm or leave to cool, then dust with icing sugar. Warm the rest of the soaked raisins and sherry, then serve alongside the cake with some vanilla ice cream.

Nutrition Facts : Calories 501 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.57 milligram of sodium

CLAY'S SHERRY WINE CAKE



Clay's Sherry Wine Cake image

This cake has a delicious flavor and a delightful presentation. Nobody will ever guess how easy it is to make.

Provided by MITCHEL

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
4 eggs
½ cup cream sherry
1 ½ cups water
.66 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a medium bowl, stir together the cake mix and pudding mix. Add the eggs, sherry, water and oil, mix until smooth. Sprinkle the chopped nuts into the bottom of the prepared pan. Pour the batter over the nuts.
  • Bake for 35 to 40 minutes in the preheated oven, until object inserted comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 44.2 g, Cholesterol 62.9 mg, Fat 25.2 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.4 g, Sodium 484.1 mg, Sugar 25.2 g

DONNA'S SHERRY WINE CAKE



Donna's Sherry Wine Cake image

It gives you an extremely unique taste with a lot of moisture, and goes very well with a scoop of vanilla ice cream.

Provided by Donna Johnsen

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Yield 12

Number Of Ingredients 6

¾ cup vegetable oil
¾ cup dry sherry
4 eggs
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix
¼ cup confectioners' sugar for dusting

Steps:

  • Prepare a bundt pan by oiling the sides. Preheat oven to 350 degrees F (175 degrees C).
  • Blend all ingredients until well moistened. Pour batter into pan.
  • Bake for 40 minutes, or until done. Remove cake from oven, and cool.
  • Dust top with confectioners' sugar.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 38.8 g, Cholesterol 62.9 mg, Fat 20.5 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 396.2 mg, Sugar 21.5 g

SHERRY & ALMOND CHRISTMAS CAKE



Sherry & almond Christmas cake image

Packed with almonds, both ground and whole, and fed with raisiny PX sherry, this is intensely fruity - but not overly rich

Provided by Jane Hornby

Time 3h30m

Yield Cuts into 12 slices

Number Of Ingredients 11

1kg bag mixed dried fruit (not one with cherries)
zest and juice 2 large oranges
150ml PX (Pedro Ximenez) sherry , plus extra for feeding
250g pack butter , softened, plus extra for the tin
250g light muscovado sugar
seeds scraped from 1 vanilla pod
140g plain flour
100g ground almond
2 tsp mixed spice
4 large eggs , beaten
140g whole almond

Steps:

  • Mix the fruit, zest, juice and sherry, and leave overnight to soak. Next day, heat oven to 160C/fan 140C/gas 3. Butter and double-line a deep, 20cm round cake tin. Wrap the outside with brown paper or newspaper and secure with string, as this will protect the sides from overcooking.
  • Beat the butter, sugar and vanilla seeds together until pale and creamy. Mix the flour, ground almonds and mixed spice together, then tip into the butter mix with the eggs. Beat until combined and smooth. Stir in the whole almonds, fruit and any leftover juices, turn into the tin, then smooth the top and make a dip in the middle. Bake for 1½ hrs.
  • Turn down the oven to 140C/fan 130C/ gas 2, then bake for 1½ hrs more until dark on the top and a skewer inserted into the middle comes out clean, or with a few damp crumbs clinging to it. Once cool enough to handle, turn onto a cooling rack and peel away the lining paper. Cool completely.
  • Keep the cake well wrapped, then feed once a fortnight with 1-2 tbsp sherry. Poke holes into the cake with a skewer and slowly spoon over the sherry. If you don't have time to do this, this cake is delicious freshly made, and can be covered and decorated as soon as it has completely cooled down.

Nutrition Facts : Calories 1079 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 137 grams carbohydrates, Sugar 126 grams sugar, Protein 19 grams protein, Sodium 0.6 milligram of sodium

SHERRY POUND CAKE



Sherry Pound Cake image

Make and share this Sherry Pound Cake recipe from Food.com.

Provided by kzbhansen

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 7

1 (18 ounce) box Duncan Hines yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
3/4 cup Crisco cooking oil
1 cup dry sherry
4 eggs
1 tablespoon cinnamon
3 tablespoons brown sugar

Steps:

  • Mix at medium speed the cake mix, pudding, oil, sherry and eggs.
  • In a small bowl mix the cinnamon and brown sugar.
  • Grease a bundt pan.
  • Pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that.
  • Continue to layer having the batter as the last layer.
  • Bake at 350 for 50-60 minutes.
  • Once cooled sprinkle a little more cinnamon and sugar on top.

CREAM SHERRY CAKE



Cream Sherry Cake image

This cake is extremely moist and has the most wonderful taste. The recipe calls for a butter cake mix, I used a vanilla cake mix. Instead of adding a box of pudding, I bought the cake mix with pudding and decreased the water to 1/4 cup. I got this recipe from a friend in my line-dance club.

Provided by Lighthouse Rita

Categories     Dessert

Time 55m

Yield 12-18 serving(s)

Number Of Ingredients 11

1 butter recipe cake mix (I use a vanilla cake mix)
1/2 cup vegetable oil
1/2 cup cream sherry
1/2 cup water
1 (6 ounce) package instant vanilla pudding
1/3 cup chopped pecans or 1/3 cup walnuts
4 eggs
glaze
1/2 cup butter
1/4 cup cream sherry
1 cup sugar

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.

Nutrition Facts : Calories 523, Fat 25.7, SaturatedFat 7.6, Cholesterol 83.2, Sodium 583.9, Carbohydrate 66.5, Fiber 0.8, Sugar 50, Protein 4.4

CREAM SHERRY CAKE



Cream Sherry Cake image

I don't always use cake mixes but some of the cakes I make turn out better when I do. This is a new one I added to my recipes but one we will keep on making. Why because its so darn good.

Provided by Jean Romero

Categories     Cakes

Time 50m

Number Of Ingredients 6

1 box yellow cake mix
1 box vanilla instant pudding (small box)
3/4 c vegetable oil
3/4 c cream sherry
4 large eggs
1-2 Tbsp nutmeg

Steps:

  • 1. Heat oven at 350*F grease and lightly flour a bundt pan
  • 2. Mix everything in a mixing bowl for about 2 minutes, pour mix in the bundt pan and bake for 30 to 40 minutes or til tooth pick comes out clean.
  • 3. remove cake from pan after about 5 minutes of cooling on a wire rack. Now wrap the cake in tin foil and place in freezer for about an hour or longer, this cake is beat served frozen. SO keep it in the freezer :) ENJOY

ALMOND SHERRY BUNDT CAKE



Almond Sherry Bundt Cake image

Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe.

Provided by Simply Chris

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 16

18 1/2 ounces yellow cake mix (NOT pudding type)
4 large eggs
3/4 cup cream sherry
3/4 cup vegetable oil
1 (3 5/8 ounce) package vanilla instant pudding mix
1/2 teaspoon nutmeg
1/3 cup packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3 tablespoons firm butter or 3 tablespoons margarine
3/4 cup almonds, sliced and toasted
2 cups powdered sugar, sifted
1/3 cup melted butter or 1/3 cup margarine
1 tablespoon cream sherry
1 -2 tablespoon hot water
1/4 cup sliced almonds, toasted (for garnish)

Steps:

  • Grease and flour a 10 inch bundt pan.
  • In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
  • Mix at low speed for 1 minute, scraping bowl as necessary.
  • Mix at medium speed 3 minutes, again scraping bowl as necessary.
  • (Or beat by hand about 5 minutes.).
  • Pour half the batter into bundt pan.
  • In a medium bowl mix first 4 streusel filling ingredients until crumbly.
  • Sprinkle evenly over batter in bundt pan.
  • Pour in remaining cake batter.
  • Bake at 350 for 45-50 minutes.
  • Cool on wire rack 15 minutes.
  • Unmold from pan and cool completly on rack.
  • To make the glaze, mix together the sugar, butter and sherry.
  • Add hot water slowly until desired consistency.
  • Brush completely cooled cake with sherry glaze and garnish with almond slices.

Nutrition Facts : Calories 762.4, Fat 40.7, SaturatedFat 10.3, Cholesterol 110.9, Sodium 628.1, Carbohydrate 89.3, Fiber 2.2, Sugar 65.1, Protein 8.1

VICTORIA'S SHERRY BUNDT CAKE



VICTORIA'S SHERRY BUNDT CAKE image

Categories     Cake     Dessert     Bake     Quick & Easy     Calvados

Yield 1 cake

Number Of Ingredients 11

Cake
1 box yellow cake mix
1 small pkg. vanilla instant pudding
1/2 c. vegetable oil
1/2 c. cold water
1/2 c. cream sherry
1/2 c. chopped nuts
Glaze
1/2 c. butter
1/2 c. cream sherry
3/4 c. sugar

Steps:

  • Cake Grease and flour bundt pan. Sprinkle 1/4 c. nuts in bottom of pan. Mix other ingredients for 2 minutes then pour into pan. Bake @ 325 for 55-60 min. Pour glaze over cake while it's still warm. Let it sit , soaking up all the goodness, 45-50 min before removing from pan. Glaze Heat all the ingredients in saucepan. Let boil hard for one min. Pour over cake.

SHERRY WINE POUND CAKE



Sherry Wine Pound Cake image

My Mother made this. Love it's so easy to make.

Provided by Diane Flem

Categories     Cakes

Time 1h10m

Number Of Ingredients 5

1 box yellow cake mix
1 pkg instant vanilla pudding
4 large eggs
1/2 c cooking oil
3/4 c creme sherry

Steps:

  • 1. Mix all ingredients at medium speed for 2 minutes.
  • 2. Bake in greased and floured bundt pan for 40-50 minutes @350 degrees. Let cool in pan for 20 minutes.
  • 3. Poke holes in cake and soak with the following glaze.
  • 4. 1 cup powdered sugar, 1 tbsp butter, 3 tbsp crème Sherry. Heat glaze ingredients only until sugar is completely dissolved.
  • 5. Serve topped with strawberries and whipped cream.

BIRTHDAY CAKE WITH SHERRY GLAZE



Birthday Cake With Sherry Glaze image

If you are a reluctant baker and make only one cake a year, let it be a birthday cake for someone you love. There is so little effort and so much glory to the project. A two-layer cake is simple to produce, but if even that seems daunting, no complaints will arise from a golden Bundt cake. In our times, the simple fact of a homemade cake is enough to impress. Drizzling a liquid glaze over the cake is much easier than frosting, just as pretty, and does not require alarming specialty gadgets such as an "offset spatula."

Provided by Jennifer Steinhauer

Categories     dessert

Time 1h30m

Yield Serves 10 to 12

Number Of Ingredients 14

1/4 pound butter, plus more for greasing pan
2 1/2 cups all-purpose flour, plus more for dusting pan
3 1/2 teaspoons baking powder
1 1/4 cups firmly packed brown sugar
2 large eggs, separated
2/3 cup whole milk
1 teaspoon vanilla
1 teaspoon orange extract
3 1/2 tablespoons sherry
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup currants
2 tablespoons finely chopped candied orange peel
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 325 degrees. Butter and flour an angel-food-cake pan. Sift together the flour and baking powder. Using a mixer at medium speed, beat the butter until creamy and slowly add the brown sugar. Mix in the egg yolks, milk, vanilla, orange extract and 2 tablespoons of the sherry. Blend in the flour mixture.
  • In another bowl, beat the egg whites until stiff but not dry. Fold them into the batter. Fold in the walnuts, raisins, currants and orange peel. Scrape into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 15 minutes, then unmold and cool on a rack before glazing.
  • In a small bowl, whisk the confectioners' sugar and remaining 11/2 tablespoons sherry until smooth. Drizzle the glaze over the top.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 133 milligrams, Sugar 34 grams, TransFat 0 grams

SHERRY-SOAKED ALMOND CAKE WITH MIXED BERRIES



Sherry-Soaked Almond Cake with Mixed Berries image

Categories     Cake     Berry     Nut     Dessert     Bake     Almond     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

Cake:
1 cup toasted whole almonds (about 5 1/4 ounces)
1 cup cake flour
1 1/2 teaspoons baking powder
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2/3 cup plus 1 tablespoon sugar
7 ounces almond paste, cut into small pieces
1 1/2 teaspoons vanilla extract
3 large eggs
3 large eggs, separated
Syrup
1 1/4 cups cream Sherry
1/3 cup sugar
1/4 cup (1/2 stick) butter
1/4 teaspoon almond extract
Lightly sweetened whipped cream
1 1/2-pint basket boysenberries, blackberries or raspberries
1 1-pint basket strawberries, hulled, halved

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter and flour 10-inch-diameter tube pan with 3 1/2-inch-high sides. Finely grind toasted almonds in processor. Blend in flour and baking powder. Using electric mixer, beat butter and 2/3 cup sugar in large bowl until blended. Beat in almond paste a few pieces at a time. Add vanilla extract and beat until mixture resembles paste. Add 3 whole eggs 1 at a time, beating well after each addition. Beat in 3 egg yolks. Stir in dry ingredients. Using electric mixer fitted with clean dry beaters, beat 3 egg whites in medium bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold white into batter in 2 additions. Pour batter into prepared pan (batter will fill pan less than halfway). Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour. Pierce top of cake all over with wooden skewer.
  • For syrup:
  • Combine cream Sherry, sugar and butter in heavy small saucepan. Stir over low heat until sugar dissolves. Simmer until reduced to 1 cup, about 15 minutes. Mix in almond extract. Let syrup stand until just cool. Brush half of syrup over cake in pan. Let cake stand 1 hour. Turn cake out onto platter. Reheat remaining syrup just until butter melts. Pierce more holes in cake. Brush syrup over cake. Let cake stand 30 minutes. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature.) Cut cake into wedges. Garnish with dollops of sweetened whipped cream and berries and serve.

SHERRY'S FAMOUS FUDGE CAKE



SHERRY'S FAMOUS FUDGE CAKE image

i HAVE NOT GONE INTO ALL THE DETAILS...I WANT TO WIN A CONTEST! BUT ....THIS WILL MAKE SUCH A CAKE FOR YOU TO ENJOY JUST AS IT IS. I HAVE NEVER PUBLICLY SHARED ANY OF THIS RECIPE. PEOPLE FOLLOW ME TO THE GROCERY STORE JUST TO SEE WHAT I AM BUYING TO PUT INTO THIS CAKE. AN ATTORNEY SCREAMED AT ME AT A BIRTHDAY PARTY AND...

Provided by Sherry Kroon

Categories     Chocolate

Time 1h25m

Number Of Ingredients 6

1 box devils food chocolate cake
1 can(s) eagle brand sweetened condensed milk
1 jar(s) jello marshmallow creme
1 lb pecan pieces
1 pkg baker's coconut...in a can..it is more moist than in a bag
1 qt fudge cooked that has not yet set

Steps:

  • 1. POKE HOLES IN CAKE WITH A WOODEN TOOTHPICK. THEN DRIZZLE THE MIXED INGREDIENTS OVER THE COOKED AND COOLED CHOCOLATE CAKE.
  • 2. MULTIPLE LAYERS WITH THE FUGDE FROSTING FILLING HELP MAKE THIS CAKE BE SUPER MOIST AND TASTE LIKE FUDGE THAT HAS CAKE INTEGRATED INTO IT. IT DOES NOT REALLY TASTE AT ALL LIKE CAKE ...BUT FUDGE. DO NOT LET THE FUDGE "SET" BEFORE PUTTING ON THE CAKE. THAT IS REALLY THE MAJOR SECRET. YOU CAN PUT SOME MARSHMALLOW CREME ON IT SEPARATELY FOR STUNNING LOOKS. THE WHITE AGAINST THE DEVILS FOOD DARK COLOR IS STUNNING AND MAKES A NICE PRESENTATION.
  • 3. YOU CAN SPRINKLE PECANS ON TOP FOR LOOKS. YOU CAN MAKE MULTIPLE LAYERS SO THE FUDGE FROSTING IS MORE INTEGRATED THROUGHOUT THE ACTUAL CAKE.

POPPYSEED SHERRY CAKE



Poppyseed Sherry Cake image

Make and share this Poppyseed Sherry Cake recipe from Food.com.

Provided by Lindylou723

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
3/4 cup canola oil or 3/4 cup vegetable oil
3/4 cup sherry wine
3 tablespoons poppy seeds
powdered sugar

Steps:

  • Preheat oven to 350degrees. Grease and flour Bundt pan.
  • Combine all ingredients in a large bowl and mix well until blended. Batter should be thick.
  • Pour into pan and bake for 50- 55 minutes.
  • Invert Bundt pan onto a plate when cooled and sprinkle with powdered sugar. Enjoy.

Nutrition Facts : Calories 574.9, Fat 31.7, SaturatedFat 3.6, Cholesterol 94.3, Sodium 635.8, Carbohydrate 63.1, Fiber 1.4, Sugar 39.6, Protein 6.6

DRY SACK SHERRY CAKE



Dry Sack Sherry Cake image

My mother has been making this for years, it's delicious! The sherry is mostly baked out, but feel free to booze it up with an easy glaze.

Provided by TattooedMamaof2

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

19 ounces yellow cake mix
1 (4 ounce) package vanilla instant pudding mix
4 eggs
3/4 cup canola oil
3/4 cup dry sack sherry wine
1 teaspoon nutmeg

Steps:

  • Preheat oven to 350°F Grease a bundt pan.
  • Combine all ingredients, mix with an electric mixer for about 5 minutes at medium speed. Pour batter into prepared pan.
  • Bake for 50 minutes, or until brown on top and slightly crispy on the edges.
  • Put your feet up (but not on the counter!) and have a glass of sherry while the cake is baking.
  • Remove the cake, cool in the pan for 5 minutes before turning out on a rack.
  • Sprinkle with powdered sugar, or a sherry glaze. How to make an easy sherry glaze? -- In a bowl, combine 1 cup sifted powdered sugar, 1 t melted butter, and 1 T sherry. Stir in additional water, one teaspoon at a time, until glaze is of drizzling consistency.

Nutrition Facts : Calories 656.4, Fat 30.9, SaturatedFat 3.5, Cholesterol 107.1, Sodium 687, Carbohydrate 69.1, Fiber 0.8, Sugar 43.5, Protein 6.2

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