To Me it Just Isn’t Christmas Without This Sherry Wine Cake.

I was introduced to this delectable cake early on when my Stepmother, who was an excellent cook when she wanted to be, started to make it for the holidays. The only liquid in the cake is a ¾ cup of sherry, which gives this cake an incredibly intense flavor. Along with a nice amount of nutmeg this sherry wine cake brings smells of baking and Christmas to your kitchen. What makes this cake so special though, is the frosting as it has a ¼ cup more sherry in it. The frosting is thick, fragrant with sherry and sweet in a really good way. I could just eat the frosting with a spoon it’s that good and I am not usually a frosting person.

You can easily serve this cake without that amazing frosting for people who have problems with dairy, as there is no dairy in the cake itself. And the cake is delicious all on its own. It can just be dusted with powdered sugar if you want to be fancy. And I actually like to serve this cake with the frosting in a bowl so you can have a nice big scoop of it with your slice of this moist tasty cake.

I usually don’t like to post about using a cake mix as I try always to make everything from scratch. But this recipe calls for cake mix and instant pudding mix. I’ve never been able to make this cake from scratch, partly because the only liquid in this cake is sherry. If I tried to make the recipe from scratch, I would have to use a second liquid such as milk to get the tender crumb and moist texture. There would not be as much sherry in it which is the whole point.

There are only six ingredients in this Sherry Wine Cake, all of which are common and easy to find. This sherry wine cake is probably one of the easiest recipes I make, it only takes about 10 minutes to make the batter, and it can be baked the day before if you need to. The sherry in this cake is a cream sherry, which is a darker rich flavored sherry and not the light dry sherry that you might have a glass to sip after dinner. I have, in a pinch, used the dry version of sherry. But it pales in flavor for baking. I used this beautiful fluted Bundt Pan for this recipe. But you could bake this cake in two 9″ layers and frost for a festive cake.

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Sherry Wine Cake

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

It Just Isn’t Christmas if I Don’t Have Huge Piece of This Sherry Wine Cake. With just 6 ingredients in the cake batter, it is very easy and quick to make and so very delicious!

Course: Cake, Dessert

Cuisine: American

Keyword: Bundt Cake, Cake, Holiday, Nutmeg, Sherry

Servings: 10

Ingredients

The Cake Batter

• 1 box yellow cake mix Preferably Duncan Hines
• 3/4- cup vegetable oil
• 3/4 cup cream sherry
• 4 eggs
• 1 pkg. 3.4 oz instant vanilla pudding mix
• 3/4 tsp grated nutmeg

The Sherry Frosting

• 8 tablespoons 1 stick salted butter, softened at room temperature
• 3 ½ cups powdered sugar 1 lb. package
• ¼ cup sherry

Instructions

1. Preheat oven to 350°.
2. Grease and flour a 12 cup Bundt pan.
3. In the bowl of a mixer, stir together the cake mix, vegetable oil and, sherry.
4. Add eggs, one at a time beating well after each addition.
5. Add the pudding mix and nutmeg and beat 4 minutes until the batter has lightened.
6. Pour into the greased and floured Bundt pan, drop the pan about 2 inches onto the counter to release any large air bubbles.
7. Bake for 45 minutes, until a cake tester or toothpick come out clean when inserted in the center.
8. Let cool for 10 minutes before unmolding onto a wire rack.
9. Let cool completely before frosting, or you can serve the frosting on the side.

To make the frosting:

1. Beat the butter with the powdered sugar and the sherry until light and fluffy.

2. You can frost the cake when it is completely cooled, or you can serve it on the side.

Recipe Notes

The fabulous cake without the frosting is dairy free and can be just dusted with powdered sugar