Reviewed: Jun. 4, 2009

Delicious! I didn't have sherry so I used champagne instead. I also left out the nutmeg. Very moist and the taste is definitely unique.

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Reviewer:

homesick18x

Cooking Level: Expert

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Reviewed: Apr. 22, 2003

This cake was REALLY fast to make, and tasted great right out of the oven! It was a little too mushy for my taste. If I was to make it again, I'd cut back on the liquids.

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Reviewer:

Karl Fish

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Reviewed: Jan. 27, 2003

I was a bit surprised at how "strong" the sherry flavor was. I love the taste of sherry, but this was way too much for the cake. Then I spoke with a friend who has the same "exact" recipe with one exception.....1 pkg of instant vanilla pudding. I followed the recipe again, but this time I added the pudding, and boy did that make all the difference in the world. It was even more moist and velvety smoothe! I suggest amending the recipe to incorporate the package of instant pudding!

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Reviewer:

Michele

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Reviewed: May 15, 2002

tastes great! extremely moist & such simple ingrediants! big hit!

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Reviewer:

MCHPUMPKIN

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Reviewed: May 17, 2001

My mom has made this cake since the 70's. Always a hit with the office crowd. You can make a glaze for the cake using sherry, powdered sugar and melted butter. Bring your desired amounts to a boil and spoon over the cake.

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