VIRGINIA BUDD'S SHERRY WINE CAKE

VIRGINIA BUDD'S SHERRY WINE CAKE

I promised a cake to use with the Cream Sherry you bought to make P.F.Chang’s Chicken Roll-ups--Not posted on 6/1/10 .  For over forty years this has been my “go to” cake when I need a luscious cake in a hurry that would feed a crowd.  It is an all around favorite as everyone loves it and tries to figure out what is in it to account for the unusual flavor. The vanilla pudding, nutmeg and Cream Sherry blend together to form a delightful almost eggnog taste. The alcohol in the sherry bakes out so the cake is suitable for children as well as adults. I have made this cake for elegant buffets and also to take on family camping trips. It is very moist and is even better if it is made ahead so the flavors can meld. Be sure to use Cream Sherry and not cooking sherry. Cooking sherry is heavily salted. It was originally salted to keep the servants out of the wine. Virginia used only a Duncan Hines cake mix and Almaden cream sherry in this recipe but it does work well with less expensive brands of Cream Sherry.

Ingredients.

1 (18.25 oz) box yellow cake mix
1 (3.4 oz) box instant vanilla pudding
1 t nutmeg
4 eggs
3/4 c vegetable oil
3/4 c Cream Sherry
Powdered sugar for dusting, if desired

In a large bowl, mix all the ingredients together for 5 minutes with an electric mixer. Bake in a greased and floured 12-cup Bundt pan for 45 to 50 minutes in a preheated 350 oven° F. or until the cake tests done with a toothpick.  Let cool slightly on a wire rack. Turn out on a plate. I like to dust with powdered sugar but it is not necessary.

Spray Bundt pan with Crisco spray with flour.

Sprayed pan.

Put all the ingredients into a large mixing bowl.  Beat for 5 minutes with an electric mixer.

Put batter into prepared pan and bake for 45 to 50 minutes in preheated 350° F. oven.

Cake right out of the oven.

Big, beautiful, moist, lucious cake.

If desired, dust with powdered sugar.

Isn't that pretty?

Enjoy!!!!