Sherry wine cake

Yield: 1 Servings

Measure Ingredient
1 \N Box yellow cake mix
1 pack (3 1/2 oz) vanilla instant pudding mix (use dry)
4 \N Eggs
¾ cup Oil
¾ cup Dry sherry (not cooking sherry)
1 teaspoon Nutmeg
1 cup Confectioners sugar
\N \N Enough dry sherry to make a runny glaze


Combine cake mix, pudding mix, eggs, oil, sharry, and nutmeg in mixer bowl.

Beat at medium speed about 5 minutes. Pour batter into a greased/floured Bundt pan. Bake at 350 degrees for about 45 minutes, or until cake springs back when touched. Cool in pan for 5 minutes, then turn out on rack. When cool, dust with confectioners sugar, or glaze the cake.

Sherry Glaze: Mix together with a whisk until smooth. Spread over cake.

Personal note: I keep a supply of new paint brushes in my kitchen drawer.

After I make the glaze, I use a brush and "paint" it all over the cake. It seals the surface of the cake and adds to the appearance.

This cake "smells" like Christmas....

Posted to EAT-L Digest 01 Sep 96 From: "Sharon H. Frye" <shfrye@...> Date: Mon, 2 Sep 1996 14:50:53 EDT

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