Best 8 Sherry Wine Pound Cake Recipes

CREAM SHERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F and spray a 10-inch bundt pan with non-stick spray, set aside.
• In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil, and nutmeg.
• Mix on medium speed for 5 minutes.
• Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.
• Let the cake rest for 20 minutes and turn out onto a serving plate.
• Before serving dust with powdered sugar.

SHERRY WINE POUND CAKE

Steps:

• 1. Mix all ingredients at medium speed for 2 minutes.
• 2. Bake in greased and floured bundt pan for 40-50 minutes @350 degrees. Let cool in pan for 20 minutes.
• 3. Poke holes in cake and soak with the following glaze.
• 4. 1 cup powdered sugar, 1 tbsp butter, 3 tbsp crème Sherry. Heat glaze ingredients only until sugar is completely dissolved.
• 5. Serve topped with strawberries and whipped cream.

SHERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
• In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

SHERRY TEA CAKES AND GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
• Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.
• When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.
• Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
• Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.

SHERRY FRUITCAKE

Steps:

• Preheat oven to 325 degrees. Cream butter with sugar in a mixing bowl until light and fluffy.
• Separate the eggs and beat in the whites. Sift flour in the baking powder and gradually fold into the butter-sugar mixture with the salt. Mix well and add the ground almonds, candied peel and cherries. Add the currants with the soaking sherry. Beat egg whites until stiff and fold in.
• Grease an eight-inch round cake tin and line it with wax paper. Pour in the batter and decorate top with whole almonds. Bake one hour, then turn heat down to 300 degrees. Bake an hour more. The cake is done when a tester inserted in center comes out slightly sticky but pretty much clean.
• When cooked and while still hot, pour the remaining sherry over cake by spoonfuls and leave until cake is cold. Cover with sherry-soaked cheesecloth, wrap in aluminum foil and store in a tin or sealed plastic container.

SHERRY BUNDT CAKE

Steps:

• Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
• optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
• Pour into well greased bundt pan and bake at 350°F for 45 minutes.
• Let cool for 15-20 mins before removing from bundt pan.
• While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
• Turn out pan onto cooling rack and dust lightly with powdered sugar.

SHERRY POUND CAKE

Steps:

• Mix at medium speed the cake mix, pudding, oil, sherry and eggs.
• In a small bowl mix the cinnamon and brown sugar.
• Grease a bundt pan.
• Pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that.
• Continue to layer having the batter as the last layer.
• Bake at 350 for 50-60 minutes.
• Once cooled sprinkle a little more cinnamon and sugar on top.

CHERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
• Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.