Sherry Cake Recipes

SPICED SHERRY CAKE

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.

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 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:

• 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.

SHERRY BUNDT CAKE

Steps:

• In a large bowl combine all ingredients, including cream sherry.
• Mix at low speed 1 minute, then at medium speed 3 minutes (or beat by hand 5 minutes).
• Turn into greased and floured 10-inch Bundt pan.
• Bake in 350 (F) oven 45 to 50 minutes, until springy to the touch.
• Cool on a rack for 15 minutes.
• Turn out onto a rack to cool completely. Dust with powdered sugar, if desired.

EASY CHERRY CAKE

Steps:

• Preheat oven to 350.
• Grease or Spray bottom of two 8 or 9 inch cake pans.
• *Drain juice from cherries and add water to make 1 1/4 cups.
• Chop cherries in half.
• Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
• Pour into pans.
• Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes in pans.
• Run knife around sides of pans before removing.
• Cool completely before frosting.
• A White Mountain icing is very good.

SHERRY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Sift together the flour, cocoa and baking powder. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SHERRY FRUITCAKE

Steps:

• Preheat oven to 325 degrees. Cream butter with sugar in a mixing bowl until light and fluffy.
• Separate the eggs and beat in the whites. Sift flour in the baking powder and gradually fold into the butter-sugar mixture with the salt. Mix well and add the ground almonds, candied peel and cherries. Add the currants with the soaking sherry. Beat egg whites until stiff and fold in.
• Grease an eight-inch round cake tin and line it with wax paper. Pour in the batter and decorate top with whole almonds. Bake one hour, then turn heat down to 300 degrees. Bake an hour more. The cake is done when a tester inserted in center comes out slightly sticky but pretty much clean.
• When cooked and while still hot, pour the remaining sherry over cake by spoonfuls and leave until cake is cold. Cover with sherry-soaked cheesecloth, wrap in aluminum foil and store in a tin or sealed plastic container.

SHERRY POUND CAKE

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.