Sherry wine cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box yellow cake mix | |
| 1 | pack | (3 1/2 oz) vanilla instant pudding mix (use dry) |
| 4 | Eggs | |
| ¾ | cup | Oil |
| ¾ | cup | Dry sherry (not cooking sherry) |
| 1 | teaspoon | Nutmeg |
| 1 | cup | Confectioners sugar |
| Enough dry sherry to make a runny glaze | ||
Directions
SHERRY 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