Donna's Sherry Wine Cake Recipe - Allrecipes.com

Donna's Sherry Wine Cake

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"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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Original recipe makes 1 bundt cake Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

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.

 
Most Helpful Critical Review
May 04, 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!

 

10 Ratings

May 23, 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.

 
Nov 13, 2002

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

 
Oct 30, 2010

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 just called it Wine Cake, so people don't know what to think. They are always pleasantly surprised! It is the best and easiest cake.

 
Jun 04, 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.

 
Nov 13, 2002

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

 
Nov 13, 2002

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

 

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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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