Sherry cake always a hit


September 06, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Paula King of Pikesville was looking for a recipe for a sherry cake she had made many years ago. Ivy Pierson of Rapid City, S.D., sent in her recipe for Sherry Bundt Cake that was given to her by a neighbor in the '70s. She says she has made it many times and that it is always a hit.

This cake uses a yellow cake mix for a base, so it is a snap to make. The whole thing took no more than 10 minutes to put together, and the result was moist and delicious. It is certainly tasty enough to serve on its own, but it's also wonderful with a scoop of ice cream or fresh berries and whipped cream.

Sherry Bundt Cake

Serves 10 to 12

1 (18.25 ounces) package yellow cake mix

1 small (3 to 4 ounces) package instant vanilla pudding

4 eggs

3/4 cup vegetable oil

3/4 cup cooking sherry

3/4 teaspoon nutmeg

powdered sugar for dusting

Preheat oven to 350 degrees. Put all the ingredients except the powdered sugar in a large mixing bowl and beat at medium speed for 5 minutes. Pour batter into a greased and floured bundt pan. Bake 40 to 45 minutes or until tester comes out clean. When cool or just before serving, dust with powdered sugar.

Per serving (based on 12 servings): 362 calories, 4 grams protein, 21 grams fat, 2 grams saturated fat, 40 grams carbohydrate, trace fiber, 71 milligrams cholesterol, 409 milligrams sodium


Cindy Lehr, originally from Maryland and now living in Tequesta, Fla., is looking for a recipe she clipped from The Sun many years ago for a Mexican meatloaf. She also would like to have the recipe for Crab Imperial from Obrycki's restaurant in Baltimore.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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