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Sherry Wine Cake
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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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
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Preheat oven to 350°.
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Grease and flour a 12 cup Bundt pan.
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In the bowl of a mixer, stir together the cake mix, vegetable oil and, sherry.
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Add eggs, one at a time beating well after each addition.
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Add the pudding mix and nutmeg and beat 4 minutes until the batter has lightened.
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Pour into the greased and floured Bundt pan, drop the pan about 2 inches onto the counter to release any large air bubbles.
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Bake for 45 minutes, until a cake tester or toothpick come out clean when inserted in the center.
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Let cool for 10 minutes before unmolding onto a wire rack.
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Let cool completely before frosting, or you can serve the frosting on the side.
To make the frosting:
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Beat the butter with the powdered sugar and the sherry until light and fluffy.
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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