Bristol Cream Sherry Recipes

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

Ingredients

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

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