BIRTHDAY CAKE WITH SHERRY GLAZE
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
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 WINE POUND CAKE
My Mother made this. Love it's so easy to make.
Provided by Diane Flem
Categories Cakes
Time 1h10m
Number Of Ingredients 5
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.
CREAM SHERRY CAKE
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
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
ALMOND BIRTHDAY CAKE WITH SHERRY-LEMON BUTTERCREAM
This is a layer cake with sophisticated flavors, fit for a grown-up's birthday celebration but sure to be devoured by party guests of all ages. The cake itself is made with finely ground almonds, sour cream and a touch of lemon zest. The frosting is buttercream with cinnamon for spice and yet more zest. When you're making the frosting, be sure to let the egg white mixture cool before adding the butter; the butter should not melt when it meets the whites, which would make for a greasy frosting. What you want is for the buttercream to be smooth and fluffy, an invitation to slice into the cake and take that first heavenly bite.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Grease two 8-inch by 2-inch-deep round cake pans and line bottoms with parchment or waxed paper. In a bowl, beat together the eggs, 1/4 cup sour cream, vanilla and lemon zest.
- In bowl of an electric mixer, whisk together the cake flour, ground almonds, sugar, baking powder, baking soda and salt. Beat in butter and remaining 3/4 cup sour cream until light and fluffy, 1 to 2 minutes. Slowly beat in the egg mixture until fully combined.
- Scrape batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in pans on wire racks for 15 minutes, then invert onto racks and peel off paper. Let cool completely on racks.
- While cakes cool, make frosting: In a heatproof bowl suspended over a pan of simmering water (or use a double boiler), whisk egg whites, sugar and salt until sugar is completely melted (130 to 140 degrees on a candy thermometer), 3 to 4 minutes. Remove egg whites from heat; beat mixture with an electric mixer on medium-high speed until completely cooled and thickened, 5 to 7 minutes.
- Beat in the butter, a little at a time, until frosting is smooth and fluffy. Beat in the sherry, lemon zest and cinnamon.
- To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with second layer and frost remainder of cake.
Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 23 grams, Carbohydrate 99 grams, Fat 71 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 493 milligrams, Sugar 64 grams, TransFat 2 grams
SPICED SHERRY CAKE
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
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 :
DRY SACK SHERRY CAKE
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
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
SHERRY TEA CAKES AND GLAZE
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
- Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.
- When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.
- Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
- Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.
SHERRY CAKE
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
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.
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- Pour into greased and floured bundt or tube pan. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool in pan for 10 minutes before turning out. Dust with powdered sugar before slicing and serving.
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