Sherry Cake is a moist and flavorful bundt cake with a hint of rich, nutty sherry wine. This classic dessert is easy to make and perfect for special occasions, holidays, or when you want to treat yourself to something decadent. The addition of sherry wine gives the cake a unique flavor that pairs well with its buttery texture.
Ingredients:
- 1 box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup cream sherry wine
- ½ cup water
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- Powdered sugar, for dusting (optional)
Directions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- Mix the batter: In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, oil, cream sherry, water, vanilla extract, and cinnamon (if using). Beat on medium speed for about 2 minutes until the mixture is smooth and well blended.
- Pour into the pan: Pour the cake batter evenly into the prepared bundt pan, smoothing the top with a spatula if necessary.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully invert the cake onto a wire rack to cool completely.
- Dust & Serve: Once the cake is fully cooled, dust the top with powdered sugar for an extra touch of sweetness (optional). Slice and serve!