Donna's Sherry Wine Cake

"It gives you an extremely unique taste with a lot of moisture, and goes very well with a scoop of vanilla ice cream."
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Ingredients

servings 357 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Prepare a bundt pan by oiling the sides. Preheat oven to 350 degrees F (175 degrees C).
  2. Blend all ingredients until well moistened. Pour batter into pan.
  3. Bake for 40 minutes, or until done. Remove cake from oven, and cool.
  4. Dust top with confectioners' sugar.

Reviews

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

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 bo...

Most helpful critical review

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...

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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 bo...

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...

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.

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

My mom gave me the recipe for this when I was in junior high in the '80s (this is almost the same, hers has a small pkg of vanilla instant pudding too). I have made it ever since--she always jus...

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.

This cake is so easy and very moist. Even my husband likes it, and there are not very many desserts that he does like.

Very easy to make & tastes great! (very moist) - it was a big hit!!

I can not say enough about this cake. My kids don't eat a lot of sweets as they are not big fans. But this cake is just enough to meet the sweet tooth in anyone. I've made this cake 5 times n...

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