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Reviewed: Jan. 10, 2008

The is one delicious cake, only I omit the water and increase the nutmeg to 1 tsp. It is absolutely delicious and guests devour it!

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Chupas

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Reviewed: Jan. 3, 2008

This cake is wonderful! My Mother has been making Sherry wine cake for years. I needed the ingredients and found this recipe. The name is what caught my eye...also had me laughing. I used Cream Sherry, which I think made a big difference. Our family always used plain sherry. It came out very moist! Got the thumbs up from everyone at Christmas. Our wine cake will be forever known as Pooter's Wine cake!!

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kimtwin1

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Reviewed: Oct. 28, 2007

I've made this cake three times in the last week - all at the request of my household! The major changes I made were: 1)I didn't have yellow cake mix, so I substituted spice cake (which worked wonderfully, esp. since it's autumn) and 2) I used approx. 1/4 to 1/2 cup sherry mixed with powdered sugar for a glaze on top while it was still warm. This inevitably soaked through the cake, which made it amazingly moist and delicious!

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Sara

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Reviewed: Apr. 9, 2006

I took this to share at work and it was eaten up immediately. Everyone commented on how they liked the unusual flavor. Will definately make again.

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JENL74

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Reviewed: Jan. 1, 2006

It's my son's favorite. I added extra sherry instead of the 1/3 c. water and also extra nutmeg. Very easy.

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AuntieMary

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Reviewed: Nov. 24, 2003

This cake is so good! My mom used to make it when we were growning up. It's even better with a butterpowder sugar glaze!

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ALISONA

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Reviewed: Nov. 24, 2002

This is a very good recipe. I add chopped pecans to the batter, and when the cake is finished, I thin powdered sugar with sherry and it makes a wonderful frosting.

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7 users found this review helpful