Cream Sherry Bundt Cake
User Reviews
4.4
Cream Sherry Bundt Cake
Description
This bundt cake recipe starts with mixing yellow cake mix and instant vanilla pudding with eggs, cream sherry, vegetable oil, and freshly grated nutmeg. The extended mixing time of five minutes is key to incorporating air, resulting in a thicker, more creamy batter and a lighter crumb after baking. The batter is poured into a well-greased bundt pan and baked at 350°F for about 45 minutes until the surface is lightly browned and a toothpick inserted comes out clean. After a rest period, the cake is inverted and served with an optional dusting of powdered sugar.
The cream sherry used in the cake imparts a subtle aroma and sweetness distinct from dry sherry, enhancing flavor without overpowering. Nutmeg adds a warm, aromatic note that pairs well with the sherry flavor. The cake's texture is moist and tender, suitable for serving at gatherings or as a special dessert.
To maintain the intended flavor, use cream sherry rather than substituting dry sherry. Ground nutmeg may be used if freshly grated is unavailable, though fresh is preferable for aroma. The recipe yields about 10 slices per cake, making it suitable for small to medium gatherings.
Ingredients
- 1 (15.25) ounce yellow cake mix
- 1 (3.4 ounce) box vanilla pudding mix instant
- 4 large egg
- ¾ cup cream sherry
- ⅔ cup vegetable oil
- 2 teaspoons nutmeg freshly grated
- ¼ cup powdered sugar optional
Instructions
- Preheat oven to 350 degrees F and spray a 10-inch bundt pan with non-stick spray, set aside.
- In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil, and nutmeg.
- Mix on medium speed for 5 minutes.
- Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.
- Let the cake rest for 20 minutes and turn out onto a serving plate.
- Before serving dust with powdered sugar.
Notes
- Mix the batter for a full 5 minutes to incorporate air and achieve a thick, creamy texture for a light cake.
- Use cream sherry specifically, as dry sherry produces a noticeably different flavor and is not recommended as a substitute.
- Freshly grated nutmeg is preferred but store-bought ground nutmeg can be used if needed.
- The cake yields about 10 servings when sliced.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 175kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 31mg | 1% |
| Potassium | 42mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
