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Sherry Wine Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: 10-12
During the holiday season alot of us are quite busy and don't really have too much time for baking. Here's a quick and easy cake you can make that will get you in and out of the kitchen in a short time so you can spend more time with your family and friends, and by the way, the cake is delicious..............Diana

1 (18.25 oz.) box white or yellow cake mix
1 (3.4 oz.) package pistachio or vanilla pudding mix
4 large eggs
3/4 cup vegetable oil
3/4 cup sherry wine
1 tsp. ground nutmeg
3/4 to 1 cup chopped walnuts or pecans (optional)

Confectioners' sugar (optional)

Preheat oven to 350 degrees F/180 degrees C. Grease a 9 or 10-inch bundt or tube pan.

Blend all ingredients in an electric mixer (except for nuts), on medium speed for 5 minutes. Fold in nuts by hand. Pour batter into prepared pan, and bake in preheated oven for 50-60 minutes, or until toothpick inserted in center of cake comes out clean.

Remove cake from oven, and cool in pan on wire rack for 15 minutes, then invert cake onto rack to cool completely. Serve warm or at room temperature.

Makes 10-12 servings.

Photograph taken by Diana Baker Woodall© 2001

Source: My Neighbor, Cookie
Date: December 11, 2001


Reviewer: Steve Curtis
I used Yellow Cake, pineapple pudding mix, and cream Sherry the second time. That was also wonderful. The cake recipe turns a mundane cake into something wonderful.

Reviewer: Lois Friedemann
I don't usually put the nuts in it but we have celebrated Christmas for years with this wonderful recipe and my family all love it. (passed on from my mother to me and now to my children.)

Reviewer: Kathy Crawford
Who doesn't love this cake? I always make these and give them as gifts and they are always well received....


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