Sherry Cake calls for a mix

RECIPE FINDER

January 10, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Paula King of Pikesville was looking for a recipe she lost track of for a sherry cake that she made many years ago. Dottie Hill of Holiday Island, Ark., sent in a recipe that she says she has had for more than 30 years.

The foundation of this delicious cake is a box of yellow cake mix. Eggs, oil, instant vanilla pudding and sherry are added to the basic mix and the finished cake tastes nothing like an ordinary cake from a mix.

A glaze made from sherry and confectioners' sugar is poured over the cake when it is removed from the oven. It's a good idea to poke a few holes in the baked cake before pouring the glaze over to help it to permeate the cake completely. The result is a super moist and flavorful cake.

Sherry Cake

Serves 8 to 10

3/4 cup oil

3/4 cup dry sherry

1 package yellow cake mix

1 small package instant vanilla pudding

4 eggs

glaze (see recipe below)

Mix oil and sherry, beat well. Add cake mix and pudding; mix well. Add 1 egg at a time, mix well after each addition. Pour batter into a well-greased and floured bundt pan. Bake 50 minutes at 325 degrees.

Remove from oven and while cake is still in the pan and hot, drizzle half of the glaze over the center of the cake and allow it to soak in. Cool in pan for 15 minutes, turn out of pan and drizzle with the rest of the glaze.

Per serving (based on 10 servings): 441 calories, 5 grams protein, 24 grams fat, 4 grams saturated fat, 51 grams carbohydrate, 1 gram fiber, 86 milligrams cholesterol, 513 milligrams sodium

Glaze

1 cup confectioners' sugar

1/2 cup dry sherry

Mix ingredients well and apply as indicated above.

RECIPE REQUESTS

Quinlan Cummings of Greenville, N.C., is looking for a recipe for a lemon chess pie.

Douglas Sloan of Sevierville, Tenn., is looking for a recipe for a molasses cake like the one his mother used to make when he was a child. He says when the cake began to rise in the oven his mother would stomp on the floor near the oven to get the cake to fall. The result was a heavy and moist cake.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert Street, Baltimore, MD 21278, or e-mail recipefinder@baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Mary Mullen, except where noted.

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