Sherry Wine Pound Cake Food

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 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 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:

• 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.

WINE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch bundt pan.
• In a large bowl, stir cake mix and pudding mix.
• Make a well in the center and pour in oil, water, eggs, and sheery (or rum).
• Beat on low speed until blended, then scrape bowl and beat 4 minutes medium speed.
• Pour batter into prepared pan and bake for 40-45 minutes, or unitl a toothpick inserted into the center comes out clean.
• Let cool for 15 minutes, then turn out onto a serving plate and cool completely.
• Dust top with powdered sugar. Enjoy!

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 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.

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! :).