Sherry Pound Cake Food

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.

CHERRY POUND CAKE

Steps:

• Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

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.

SHERRY WINE POUND CAKE

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.

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 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.

SHERRY'S POUND CAKES

Steps:

• 1. Mix dry cake mix with the dry pudding mix add all the other ingredients. Mix well. Bake at 350 for 45 minutes to 1 hour.
• 2. For the icing I use confectionary sugar, butter and vanilla flavoring. Mix well drizzle over pound cake (example I use lemon juice for the lemon pound cake)