Cream Sherry Cake Recipes

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.

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.

CREAM SHERRY CAKE

Steps:

• Spray bundt pan with oil.
• Sprinkle nuts on bottom of pan.
• Mix all ingredients (except for topping) with electric beater for 2 minutes.
• Pour over nuts.
• Bake at 325 for 45 to 50 minutes.
• Make glaze right before cake comes out of the oven.
• Put glaze ingredients in small pan on stove until it boils.
• Boil for two minutes.
• As soon as cake comes out of oven pour glaze over it.
• Leave cake in pan for 15 minutes and then take out of pan.
• Sprinkle with powered sugar if desired.

CREAM SHERRY CAKE

Steps:

• 1. Heat oven at 350*F grease and lightly flour a bundt pan
• 2. Mix everything in a mixing bowl for about 2 minutes, pour mix in the bundt pan and bake for 30 to 40 minutes or til tooth pick comes out clean.
• 3. remove cake from pan after about 5 minutes of cooling on a wire rack. Now wrap the cake in tin foil and place in freezer for about an hour or longer, this cake is beat served frozen. SO keep it in the freezer :) ENJOY

CLAY'S SHERRY WINE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix and pudding mix. Add the eggs, sherry, water and oil, mix until smooth. Sprinkle the chopped nuts into the bottom of the prepared pan. Pour the batter over the nuts.
• Bake for 35 to 40 minutes in the preheated oven, until object inserted comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

SHERRY CAKE

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.

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.