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.
MOM'S SHERRY CAKE
Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)
Provided by Julesong
Categories Dessert
Time 55m
Yield 1 cake, 6-9 serving(s)
Number Of Ingredients 11
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 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 BUNDT CAKE
Fantastic moist bundt cake infused with sherry wine.
Provided by Jo
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 52.8 g, Cholesterol 62.9 mg, Fat 20.6 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 514 mg, Sugar 33.4 g
SHERRY CAKE (OR SAND CAKE)
Lovely moist cake. Recipe came from my mother. Note: Better for keeping a few days, stored in an airtight tin.
Provided by Hilarye
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Cream together the margarine and sugar.
- Beat in three eggs one at a time.
- Fold in flour, ground almonds and ground rice.
- Add sherry.
- Put in a greased and lined 2lb (1 kg.) loaf tin or 7" (18 cm) cake tin.
- Bake in centre of oven, 315°F (160°C), gas mark nearly 3 for 1 1/4 to 1 1/2 hrs.
Nutrition Facts : Calories 3944.9, Fat 229.4, SaturatedFat 39.4, Cholesterol 634.5, Sodium 3073.3, Carbohydrate 421.7, Fiber 12.4, Sugar 231.4, Protein 48.8
SAND CAKE
Sand cakes are typical fare at German Kaffeeklatsch (coffee with some friends at about 4 p.m.). I post this in answer to a request for Sand Cake. This is different from the classical one (a pound cake), where you cream the butter with sugar and eggs, then add flour. This should be more like a firm sponge cake, where you beat eggs with sugar first, then fold in flour and MELTED butter! -It is from one of my favourite cookbooks "Schwarzer, Horst et al.: Das ist Kochen, Germany, 1981". I haven't tried it yet, so if you do, let me know. :)
Provided by Inge 1505
Categories Breads
Time 1h30m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
- Preheat oven to 375 F (190 C).
- Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
- Melt butter without browning. You will need it to be liquid, put barely warm.
- Mix flour and cornstarch.
- Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
- Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
- Sift flour/cornstarch over egg mixture.
- Pour barely warm butter over eggs/flour.
- With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
- Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
- Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
- Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
- NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).
EGGNOG SHERRY CAKE
Make and share this Eggnog Sherry Cake recipe from Food.com.
Provided by cipherbabe
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease 10" Bundt pan.
- Combine cake mix, eggs, sherry, oil, pudding and nutmeg.
- Beat with low speed mixer for 1 minute.
- Scrap bowl and mix high speed 3 minutes.
- Scrap bowl and pour into Bundt pan.
- Bake 45-50 minutes.
- Cool and turn out.
- Glaze with powdered sugar mixed with sherry.
Nutrition Facts : Calories 389.2, Fat 20.3, SaturatedFat 3.1, Cholesterol 62.9, Sodium 482.4, Carbohydrate 45.5, Fiber 0.5, Sugar 30.1, Protein 4
SHERRY FRUITCAKE
Provided by Moira Hodgson
Categories dessert
Time 2h
Yield 1 eight-inch cake (about 12 servings)
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 130 milligrams, Sugar 26 grams, TransFat 0 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 :
CREAM SHERRY CAKE
I don't always use cake mixes but some of the cakes I make turn out better when I do. This is a new one I added to my recipes but one we will keep on making. Why because its so darn good.
Provided by Jean Romero
Categories Cakes
Time 50m
Number Of Ingredients 6
Steps:
- 1. Heat oven at 350*F grease and lightly flour a bundt pan
- 2. Mix everything in a mixing bowl for about 2 minutes, pour mix in the bundt pan and bake for 30 to 40 minutes or til tooth pick comes out clean.
- 3. remove cake from pan after about 5 minutes of cooling on a wire rack. Now wrap the cake in tin foil and place in freezer for about an hour or longer, this cake is beat served frozen. SO keep it in the freezer :) ENJOY
SHERRY & ALMOND CHRISTMAS CAKE
Packed with almonds, both ground and whole, and fed with raisiny PX sherry, this is intensely fruity - but not overly rich
Provided by Jane Hornby
Time 3h30m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Mix the fruit, zest, juice and sherry, and leave overnight to soak. Next day, heat oven to 160C/fan 140C/gas 3. Butter and double-line a deep, 20cm round cake tin. Wrap the outside with brown paper or newspaper and secure with string, as this will protect the sides from overcooking.
- Beat the butter, sugar and vanilla seeds together until pale and creamy. Mix the flour, ground almonds and mixed spice together, then tip into the butter mix with the eggs. Beat until combined and smooth. Stir in the whole almonds, fruit and any leftover juices, turn into the tin, then smooth the top and make a dip in the middle. Bake for 1½ hrs.
- Turn down the oven to 140C/fan 130C/ gas 2, then bake for 1½ hrs more until dark on the top and a skewer inserted into the middle comes out clean, or with a few damp crumbs clinging to it. Once cool enough to handle, turn onto a cooling rack and peel away the lining paper. Cool completely.
- Keep the cake well wrapped, then feed once a fortnight with 1-2 tbsp sherry. Poke holes into the cake with a skewer and slowly spoon over the sherry. If you don't have time to do this, this cake is delicious freshly made, and can be covered and decorated as soon as it has completely cooled down.
Nutrition Facts : Calories 1079 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 137 grams carbohydrates, Sugar 126 grams sugar, Protein 19 grams protein, Sodium 0.6 milligram of sodium
SHERRY BUNDT CAKE
Every year my boyfriend and I bake for all our friends and family a whole selection of goodies. The ones with alcohol in them seem to be the favorites :) I wonder why?
Provided by Aussie-In-California
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 8
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.
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