Reviewed: Sep. 9, 2009

didn't use the cinnamon sugar mix. Wonderful as a plane sherry bundt cake. Sprinkled some confectioners sugar on top,

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Reviewed: Sep. 8, 2009

I made this exactly by the recipe. It was only ok. It was very moist, but we thought it had a bit of a sour aftertaste. I will not make it again.

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Candace

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Reviewed: May 6, 2009

I was given this same recipe years ago by a lady I worked with in Old Town, Albuquerque, NM but she added a glaze which was 1 cup powder sugar, 1TBL spoon milk, and 1tsp butter flavoring, then drizzle on top. Very good!

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Marina

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Reviewed: Apr. 25, 2009

The Sherry cake was moist and yummy. It is very easy to make quickly. I glazed it with an orange juice, vanilla and confectioner sugar icing because I didn't have the chocolate. I'll make it again soon.

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Karen

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Reviewed: Feb. 23, 2009

I'm sorry but this was moist, but the flavor was terrible. I made my mother try it just to make sure it wasn't just me. Followed the recipe exactly.

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Feb. 16, 2009

This is a good recipe for sherry cake. It was moist, but I found the cocoa/cinnamon/sugar mixture to add a very different flavor. I did not prefer it--I prefer the classic style.

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rijg

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Reviewed: Sep. 11, 2007

This has a great flavor and texture on the inside, but I always burned the outside. I think it was because I was using a silicone bundt cake pan? Next time I'll use a standard metal one, and hopefully it will turn out perfect.

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Ich bin Gottin

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Reviewed: Jun. 9, 2007

Made this for a pot-luck dinner, and it was a hit. Nice and moist, and the taste of the sherry and cinnamon really come through. In my area, I couldn't find a "yellow" cake mix, so I used a "golden" one...probably the same thing anyway. The only thing I might do differently next time is use a better quality sherry.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Apr. 17, 2007

This was sooooo moist and sooo good! I skipped the cocoa because I didn't have any, but it still turned out wonderful! Everyone in my house loved it! It took us a few days to finish it, as there are only 3 of us, but it stayed moist well wrapped in tin foil.

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emma

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Fairfield, California, USA

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Reviewed: Feb. 12, 2007

Delicious! I made my mix from scratch, increased the sherry by 1/4 cup and decreased the oil by 1/4 cup, used a 6 oz. pudding, and added some pecans I had laying around (great addition). Very tasty and moist. I wanted to make a sherry glaze but I also wanted to keep it light...still good!

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ROBORG

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Dec. 31, 2006

We have used this recipe for many years and it is always a hit with our guests.

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P J Stewart

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Reviewed: Feb. 24, 2006

This was great! I didn't have any nutmeg so I used an extra tablespoon of cinnamon. I also left out the cocoa and added 1c of pecans. Loved it!

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gina

Cooking Level: Intermediate

Living In: Leakey, Texas, USA

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Reviewed: Nov. 21, 2005

Really good! I left out the cinnamon mixture and just sprinkled the top with powdered sugar. It really is good without the sugar, cinnamon and cocoa. Will make again!

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Shoegirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 26, 2004

Gorgeous, incredibly delicious and moist. I used yellow cake mix with pudding AND the extra pudding box. Just made it moister. I also used for the glaze powdered sugar moistened with the sherry, for extra punch. A huge hit at Thanksgiving yesterday.

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JUPITER12

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Reviewed: May 3, 2004

I had a bottle of Sherry in the fridge that no one wanted to drink, so I put it in this and everyone enjoyed it.

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QUEENNMAB

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Reviewed: Dec. 21, 2003

Excellent and easy recipe. Followed it almost exactly except I ended up using only about half the cinnamon/sugar mixture (I used very little on the top). If you gently mix the cinnamon layer slightly with a knife (after pouring the 2nd layer of batter on), in makes a lovely cinnamon swirl instead of just a line going across the middle of the cake- just don't overmix it. Preparing the cake pan with the cinnamon mixture made for a very nice, light sugary crust. I sprinkled powdered sugar over the top just for looks. The inside was very tender, had excellent non-overpowering flavor and was delicious! Got rave reviews from the husband. Thanks for the recipe Jo!

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Trina

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Pearland, Texas, USA

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Reviewed: May 28, 2003

This was a simple and deliciuos recipe! I added a layer of Apple Pie Filling in the center between the cinnamon mixture. I will definitely make this for parties and summer get- togethers. Thanks!

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BLONDEKAT

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