Cream Sherry Bundt Cake Food

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.

CREAM SHERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F and spray a 10-inch bundt pan with non-stick spray, set aside.
• In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil, and nutmeg.
• Mix on medium speed for 5 minutes.
• Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.
• Let the cake rest for 20 minutes and turn out onto a serving plate.
• Before serving dust with powdered sugar.

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.

CHERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
• Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BIRTHDAY CAKE WITH SHERRY GLAZE

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.

SHERRY BUNDT CAKE

Steps:

• Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
• optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
• Pour into well greased bundt pan and bake at 350°F for 45 minutes.
• Let cool for 15-20 mins before removing from bundt pan.
• While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
• Turn out pan onto cooling rack and dust lightly with powdered 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.

SUGAR CRUST POUNDCAKE WITH SHERRY SAUCE

Steps:

• Preheat oven to 300 degrees F.
• In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below).
• Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
• Makes 3/4 cup

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.

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.

ALMOND SHERRY BUNDT CAKE

Steps:

• Grease and flour a 10 inch bundt pan.
• In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
• Mix at low speed for 1 minute, scraping bowl as necessary.
• Mix at medium speed 3 minutes, again scraping bowl as necessary.
• (Or beat by hand about 5 minutes.).
• Pour half the batter into bundt pan.
• In a medium bowl mix first 4 streusel filling ingredients until crumbly.
• Sprinkle evenly over batter in bundt pan.
• Pour in remaining cake batter.
• Bake at 350 for 45-50 minutes.
• Cool on wire rack 15 minutes.
• Unmold from pan and cool completly on rack.
• To make the glaze, mix together the sugar, butter and sherry.
• Add hot water slowly until desired consistency.
• Brush completely cooled cake with sherry glaze and garnish with almond slices.

DONNA'S SHERRY WINE CAKE

Steps:

• Prepare a bundt pan by oiling the sides. Preheat oven to 350 degrees F (175 degrees C).
• Blend all ingredients until well moistened. Pour batter into pan.
• Bake for 40 minutes, or until done. Remove cake from oven, and cool.
• Dust top with confectioners' sugar.

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.