Sherrypoundcake Recipes

CHERRY POUND CAKE

Steps:

• Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

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.

SHERRY POUND CAKE

Steps:

• Preheat oven to 350° F.
• Generously butter a 12-cup Bundt pan and sprinkle chopped nuts evenly in the bottom of the pan.
• Cream together butter, sugar and nutmeg until light and fluffy. Add eggs, beating after each addition. Combine flour and baking powder; add gradually to the butter mixture alternating with the sherry. Mix until blended.
• Pour batter into prepared pan.
• Bake 50 to 60 minutes or until cake tester comes out clean.

BIRTHDAY CAKE WITH SHERRY GLAZE

Steps:

• Preheat oven to 325 degrees. Butter and flour an angel-food-cake pan. Sift together the flour and baking powder. Using a mixer at medium speed, beat the butter until creamy and slowly add the brown sugar. Mix in the egg yolks, milk, vanilla, orange extract and 2 tablespoons of the sherry. Blend in the flour mixture.
• In another bowl, beat the egg whites until stiff but not dry. Fold them into the batter. Fold in the walnuts, raisins, currants and orange peel. Scrape into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 15 minutes, then unmold and cool on a rack before glazing.
• In a small bowl, whisk the confectioners' sugar and remaining 11/2 tablespoons sherry until smooth. Drizzle the glaze over the top.

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 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.

SUGAR CRUST POUNDCAKE WITH SHERRY SAUCE

Steps:

• Preheat oven to 300 degrees F.
• In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below).
• Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
• Makes 3/4 cup

CHERRY PRESERVES POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold cherry preserves into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

MOM'S SHERRY CAKE

Steps:

• (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
• Combine cinnamon mixture.
• Butter the sides and bottom of Bundt or angel food tin.
• Sprinkle part of cinnamon mixture into pan covering sides and bottom.
• Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
• Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
• Let cool; place on serving plate.
• Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
• Let frosting set before serving.
• Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).

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.