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Sherry Wine Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
[Read reviews] [Post a review]
Servings: 10-12
This is a lovely cake and so quick and easy to make. Serve it during the holidays or for that matter anytime of the year.

1 (18.25 oz.) box white or yellow cake mix
1 (3.4 oz.) package pistachio or vanilla pudding mix
4 eggs
3/4 cup vegetable oil
3/4 cup sherry wine
1 tsp. ground nutmeg
3/4 cup to 1 cup chopped walnuts or pecans (optional)
Confectioners' sugar, to dust top of cake (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 chopped nuts), on medium speed for 5 minutes. Fold in nuts by hand. Pour batter into prepared baking pan, and bake for 50-60 minutes or until toothpick inserted in center of cake comes out clean.

Remove cake from oven, and cool for 15 minutes in pan on wire rack, 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: Arline Schanback
This wine cake is excellent! My brother made 3 of them for our family. It is a very easy recipe and quick to make. It has a very soft and moist texture and a wonderful flavor. Which gets better with everyday it is around,which wasn't long!

Reviewer: Carla McDonald
This isn't really a review, but I've been making this cake for many years. Never put pudding in it, but will try it. The only difference is that, after the cake is cooled and plated, I mix about a cup of orange juice and 1/4 cup of granulated sugar,(nothing is measured, I'm guessing) heat it until the sugar has melted, and then pour it over the cake. Talk about GOOD! Very moist, of course.

Reviewer: Tina
Excellent!!We loved yours. I made one with Myers Rum, I love how easy this is!!...Yummy!!Thank You! Diana!


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