Mom’s Sherry Cake
Cook Time: 45 minutes
Prep Time: 10 minutes
Total Time: 55 minutes
Description: Simple, but wonderful!! This was my favorite cake that Mom would make when I was little… for that matter, since I wasn’t really that fond of cake, it’s probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe… and then begs me to make it for the next gathering, too. 🙂
Recipe Category: Dessert
Keywords: Grains, Kid Friendly, Potluck, Less than 60 Minutes, Oven, Easy
Ingredients:
- 1 egg
- 4 ounces cream sherry
- 3/4 teaspoon nutmeg
- 3/4 package vanilla instant pudding mix
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 cup milk
Aggregated Rating: 5
Review Count: 7
Nutritional Information (per serving):
- Calories: 875.5
- Fat Content: 40.8g
- Saturated Fat Content: 6.3g
- Cholesterol Content: 142.7mg
- Sodium Content: 840mg
- Carbohydrate Content: 113.8g
- Fiber Content: 1.9g
- Sugar Content: 80.9g
- Protein Content: 8.2g
Recipe Yield: 1 cake
Recipe Instructions:
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Cake Preparation: This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting. Start by combining the cake ingredients – the egg, cream sherry, nutmeg, vanilla instant pudding mix, sugar, and cinnamon. Mix these ingredients for approximately 5 minutes in a mixer on medium speed until well combined.
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Cinnamon Mixture: In a separate bowl, combine the cinnamon mixture.
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Prepare Pan: Butter the sides and bottom of a Bundt or angel food tin.
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Layering: Sprinkle a portion of the cinnamon mixture into the prepared pan, ensuring it covers the sides and bottom evenly. Then, pour the cake batter into the pan in three alternating layers with the cinnamon mixture, ending with the cinnamon mixture on top.
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Baking: Preheat your oven to 350°F. Bake the cake for 35 to 40 minutes, checking occasionally to ensure that the sugar on the outside of the cake does not burn.
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Cooling: Once baked, let the cake cool. Then, carefully transfer it to a serving plate.
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Frosting: In a small bowl, mix together the powdered sugar and enough milk to achieve a “drizzly” consistency of frosting. Drizzle this frosting over the sides of the cake, both inside and outside.
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Final Touch: Allow the frosting to set before serving.
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Note: If your oven tends to run hot, consider baking the cake for 35 minutes initially. After removing it from the oven, perform a taste-check on a portion of the cake that doesn’t easily show (such as the inner ring) to ensure the sugar coating isn’t burning and the cake isn’t drying out. Special thanks to Michelle S. for the input that prompted the recipe edit!
Enjoy this delightful Mom’s Sherry Cake at your next gathering, and be prepared for everyone to ask for the recipe!
