How to Make Sherry Bundt Cake Recipe.
I was having lunch with my Grandma the other day when she mentioned an old family favorite: Sherry Cake. Just saying it brings back all the smells, memories and, yes, my mouth waters. The conversation went something like this, “Do you remember the Sherry Cake that Liz used to make?” “Of course I do, Grandma! You don’t forget a cake like that!” I wasn’t sure if I had the recipe or not. I pulled out my phone and called Liz on the spot. I had the Sherry Cake recipe in hand that night! We adapted it for the Four Kids and a Chicken blog as our Sherry Bundt Cake Recipe. If you like this recipe, you may also like these other baking ideas:
- Chocolate Zucchini Cake
- Lemon Zucchini Bread
- Apple Zucchini Muffins
- Jalapeno Cornbread
- Piecaken. The cake with a pie in it.
The Bundt Pan is a traditional Minnesota baking dish dontcha know. If you are from the land of 10,000 lakes, you may also like these other Minnesota recipes as well:
Exactly What Is Sherry?
So, what is Sherry anyway? Sherry is wine fortified with brandy. There are several types of sherry, from dry to sweet. Our sherry bundt cake recipe uses Cream Sherry. It does not have any dairy in it as the name suggests, but it is sweet and dark. Cream Sherry can also be served over ice and sipped as an after-dinner drink (or just because!). When I made the sherry cake, I had to taste it and even just a drop on your lips warms you from the inside out.
Nothing Bundt Cakes.
This sherry bundt cake recipe is made in a typical Minnesota style bundt cake pan. These pans are a great mold for serving fancy desserts. It is necessary for this recipe because of the liquid the cake soaks up. Any bundt pan like this will do: http://amzn.to/2xWTJuL.
The trickiest part of making a bundt cake is greasing it up really well so that it comes out of the pan. Melt real butter and brush it on with a pastry brush. Then flour the freshly buttered pan, shaking the excess. This helps create a non-stick barrier between the cake and the pan giving you a better shot at it coming out in one piece.
Sherry Bundt Cake Recipe
First, preheat the oven to 325 degrees. Then start your batter. Combine yellow cake mix, French Vanilla Pudding mix, water, oil, cream sherry and 4 eggs. Once that is well mixed, add in your chopped pecans.
Pour batter into your prepared bundt pan and tap on the counter to release any bubbles.
Bake for one hour. The Sherry Cake is done when a toothpick is inserted and comes out clean.
The Magic Part
When your sherry bundt cake has about five minutes left to bake, start the sauce. The sauce truly makes this sherry cake taste like magic…probably because it adds more delicious cream sherry along with a cup of butter–I mean, what’s NOT to love about that?!?!
Add the butter, cream sherry, sugar, and water to a saucepan and bring to a boil, stirring constantly. Boil the sauce for 3 minutes, then remove from heat. Once your cake comes out of the oven, use a plastic or wooden utensil to edge the sides of the cake away from the pan. Use a wooden skewer to poke holes in the cake too. Then slowly pour the sauce over the hot cake.
The holes and side edging help the sauce soak into and permeate the whole cake, so you can’t really do too many holes! Allow the Sherry Cake to cool completely before removing the cake from the pan. Here’s a picture just after we poured the sauce on it.
After a few hours, it will totally soak in like this:
How to Remove Sherry Cake from the Bundt Pan
The last part of the sherry bunt cake recipe is to remove it from the pan. Once it is cool, gently flip the cake over and allow gravity to work the cake out. Do NOT attempt to help it with knives, forks or other utensils! It will come out on its own as long as you properly prepared your bundt pan. I have had them take up to an hour before, so just be patient.
This Sherry Cake can stand alone as it is incredibly beautiful with the Bundt pan design. I like to gently dust with powdered sugar to give it a more finished look.
You can see just how moist the cake is in this picture!
This dessert is perfect for the upcoming holiday season. Impress your family with a beautiful bundt this Christmas.
This moist, mouth watering cake is the perfect way to up your cake game!
5 minPrep Time
1 hrCook Time
1 hr, 5 Total Time
- 1 box Duncan Heinz Yellow Cake Mix
- 1 3.5 ounce package French Vanilla Pudding (non-instant)
- 1/2 cup Oil
- 1/2 cup Water
- 1/2 cup Cream Sherry
- 4 Eggs
- 3/4 cup Chopped Pecans
- 1 cup Sugar
- 1 cup Butter
- 4 tbsp Cream Sherry
- 4 tbsp Water
- Preheat your oven to 325 Degrees.
- Prep your bundt pan by buttering and flouring.
- Mix together Duncan Heinz Yellow Cake Mix, French Vanilla Pudding Mix, Oil, Water, Cream Sherry and Eggs.
- Gently fold in chopped pecans.
- Bake for 1 hour at 325 degrees.
- Cake is done when a toothpick inserted comes out clean.
- Five minutes before Cake is done, make your sauce.
- Combine sugar, water, cream sherry and butter into a saucepan.
- Boil 3 minutes, stirring continuously.
- Immediately once cake is out of the oven, use a plastic or wooden utensil to gently edge cake from the pan.
- Use a wooden skewer to poke holes all over the cake.
- Slowly pour sauce over the hot cake.
- Let cool completely.
- Flip cake upside down and let gravity pull the cake out of the bundt pan.
- Serve with a dusting of powdered sugar or a caramel drizzle.