Indulge your sweet cravings with our delightful Spiced Sherry Cake, a symphony of flavors that will tantalize your taste buds. This moist and decadent cake is infused with a medley of aromatic spices, the warmth of sherry, and the richness of dried fruits. Each bite is a harmonious blend of sweet, tangy, and boozy notes, leaving you with a lingering satisfaction. This article not only features the classic Spiced Sherry Cake recipe but also offers variations to cater to diverse preferences. Explore the gluten-free, dairy-free, and vegan versions, ensuring everyone can savor the goodness of this timeless treat.
Let's cook with our recipes!
SHERRY BUNDT CAKE
Fantastic moist bundt cake infused with sherry wine.
Provided by Jo
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 52.8 g, Cholesterol 62.9 mg, Fat 20.6 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 514 mg, Sugar 33.4 g
CREAM SHERRY BUNDT CAKE
This cream sherry bundt cake is my favorite part of the holiday season. It's super simple to make and only uses 6 ingredients! Lightly dust with powdered sugar before serving and watch your guests fall in love with this tasty treat!
Provided by Brandy O'Neill - Nutmeg Nanny
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 399 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 374 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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.
SPICED SHERRY CAKE
My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. -Debbie Pelletier, Jupiter, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean., Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
SHERRY CAKE
Make and share this Sherry Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour 10-inch bundt pan.
- In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
- Blend at low speed till combined.
- Beat at medium speed for 2 minutes.
- Pour 1/3 cup batter into bundt pan.
- Combine the sugar and cinnamon.
- Sprinkle half of the sugar and cinnamon mixture over batter in pan.
- Add another 1/3 of the cake batter in pan.
- Sprinkle with remaining sugar and cinnamon mixture.
- Top with remaining batter.
- Bake at 350 degrees for 45-50 minutes.
- Let cake cool in pan for about 15 minutes before placing on cake plate.
- For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
- Spoon over warm cake.
MOIST, TENDER SPICE CAKE
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g
Tips:
- Use good quality ingredients: This will make a big difference to the final flavor of the cake. Use fresh spices, good quality sherry, and unsalted butter.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
- Don't overbake the cake: A toothpick inserted into the center of the cake should come out clean when the cake is done.
- Let the cake cool completely before serving: This will allow the flavors to develop.
Conclusion:
This spiced sherry cake is a delicious and festive treat that is perfect for any occasion. It is moist and flavorful, with a warm and inviting aroma. The cake is also very easy to make, so it is a great option for busy bakers. If you are looking for a special cake to serve at your next gathering, be sure to try this spiced sherry cake.
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