Sherry Bundt Cake Recipes

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CREAM SHERRY BUNDT CAKE



Cream Sherry Bundt Cake image

This cream sherry bundt cake is my favorite part of the holiday season. It's super simple to make and only uses 6 ingredients! Lightly dust with powdered sugar before serving and watch your guests fall in love with this tasty treat!

Provided by Brandy O'Neill - Nutmeg Nanny

Time 55m

Number Of Ingredients 7

1 (15.25 ounce) yellow cake mix
1 (3.4 ounce) instant vanilla pudding
4 large eggs
3/4 cup cream sherry
2/3 cup vegetable oil
2 teaspoons freshly grated nutmeg
Powdered sugar, optional

Steps:

  • Preheat oven to 350 degrees F and spray a 10-inch bundt pan with non-stick spray, set aside.
  • In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil, and nutmeg.
  • Mix on medium speed for 5 minutes.
  • Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.
  • Let the cake rest for 20 minutes and turn out onto a serving plate.
  • Before serving dust with powdered sugar.

Nutrition Facts : Calories 399 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 374 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

SHERRY BUNDT CAKE



Sherry Bundt Cake image

Fantastic moist bundt cake infused with sherry wine.

Provided by Jo

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup cream sherry
1 teaspoon ground nutmeg
1 (3.5 ounce) package instant vanilla pudding mix
½ cup white sugar
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
  • In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 52.8 g, Cholesterol 62.9 mg, Fat 20.6 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 514 mg, Sugar 33.4 g

DARK CHERRY BUNDT CAKE



Dark Cherry Bundt Cake image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 12 servings

Number Of Ingredients 22

Recipe courtesy EatingWell
Cherry filling
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and coarsely chopped
2 tablespoons kirsch (see Note) or orange juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon almond extract
Cake
1 2/3 cups cake flour
1 cup whole-wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 tablespoons butter, slightly softened
3 tablespoons canola oil
1 1/4 cups nonfat vanilla or lemon yogurt
2 large eggs
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons confectioners' sugar, for garnish

Steps:

  • Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett.
  • Preheat oven to 350degreesF. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess.
  • To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
  • To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated.
  • Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
  • Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.) Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving.
  • Recipe Tips & Notes:
  • 1. Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
  • 2. Notes: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
  • 3. A nonreactive pan or container-stainless steel, enamel-coated or glass-is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
  • Recipe Nutrition:
  • Per serving: 311 calories; 8 g fat (3 g saturated fat, 2 g mono unsaturated fat); 43 mg cholesterol; 55 g carbohydrates; 5 g protein; 2 g fiber; 294 mg sodium; 177 mg potassium
  • Nutrtion Bonus: Folate (15% daily value).
  • 3 1/2 Carbohydrate Servings
  • Exchanges: 1 1/2 starch, 2 other carb, 1 1/2 fat
  • To Make Ahead: Equipment: 10-inch Bundt pan or tube pan with removable bottom

MINI CHOCOLATE-CHERRY BUNDT CAKES



Mini Chocolate-Cherry Bundt Cakes image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h25m

Yield 6 cakes

Number Of Ingredients 14

12 maraschino cherries
1 cup all-purpose flour, plus more for coating the cherries
1 cup sugar
1/8 teaspoon kosher salt
1/4 cup buttermilk
2 tablespoons cherry syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg
1 stick (8 tablespoons) salted butter
2 heaping tablespoons cocoa powder
1 cup heavy cream
1 teaspoon vanilla extract
8 ounces semisweet chocolate, broken into pieces

Steps:

  • For the cakes: Preheat the oven to 350 degrees F.
  • Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
  • In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
  • Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
  • Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
  • Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
  • For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
  • Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

BIRTHDAY CAKE WITH SHERRY GLAZE



Birthday Cake With Sherry Glaze image

If you are a reluctant baker and make only one cake a year, let it be a birthday cake for someone you love. There is so little effort and so much glory to the project. A two-layer cake is simple to produce, but if even that seems daunting, no complaints will arise from a golden Bundt cake. In our times, the simple fact of a homemade cake is enough to impress. Drizzling a liquid glaze over the cake is much easier than frosting, just as pretty, and does not require alarming specialty gadgets such as an "offset spatula."

Provided by Jennifer Steinhauer

Categories     dessert

Time 1h30m

Yield Serves 10 to 12

Number Of Ingredients 14

1/4 pound butter, plus more for greasing pan
2 1/2 cups all-purpose flour, plus more for dusting pan
3 1/2 teaspoons baking powder
1 1/4 cups firmly packed brown sugar
2 large eggs, separated
2/3 cup whole milk
1 teaspoon vanilla
1 teaspoon orange extract
3 1/2 tablespoons sherry
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup currants
2 tablespoons finely chopped candied orange peel
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 325 degrees. Butter and flour an angel-food-cake pan. Sift together the flour and baking powder. Using a mixer at medium speed, beat the butter until creamy and slowly add the brown sugar. Mix in the egg yolks, milk, vanilla, orange extract and 2 tablespoons of the sherry. Blend in the flour mixture.
  • In another bowl, beat the egg whites until stiff but not dry. Fold them into the batter. Fold in the walnuts, raisins, currants and orange peel. Scrape into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 15 minutes, then unmold and cool on a rack before glazing.
  • In a small bowl, whisk the confectioners' sugar and remaining 11/2 tablespoons sherry until smooth. Drizzle the glaze over the top.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 133 milligrams, Sugar 34 grams, TransFat 0 grams

SHERRY BUNDT CAKE



Sherry Bundt Cake image

Every year my boyfriend and I bake for all our friends and family a whole selection of goodies. The ones with alcohol in them seem to be the favorites :) I wonder why?

Provided by Aussie-In-California

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 8

1 (118 ounce) package yellow cake mix
2 (3 ounce) boxes French vanilla instant pudding
3/4 cup vegetable oil (I use Canola)
3/4 cup cream sherry
4 eggs
1/2 teaspoon nutmeg
1 teaspoon cinnamon
powdered sugar (for dusting)

Steps:

  • Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
  • optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
  • Pour into well greased bundt pan and bake at 350°F for 45 minutes.
  • Let cool for 15-20 mins before removing from bundt pan.
  • While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
  • Turn out pan onto cooling rack and dust lightly with powdered sugar.

SHERRY BUNDT CAKE



Sherry bundt cake image

Provided by Click Americana

Categories     Vintage dessert recipes

Time 1h20m

Number Of Ingredients 6

1 package yellow cake mix
3-5/8 ounces instant vanilla pudding
2 teaspoon nutmeg
4 large eggs
3/4 cup Christian Brothers Cream Sherry
3/4 cup vegetable oil

Steps:

  • In a large bowl combine all ingredients, including cream sherry.
  • Mix at low speed 1 minute, then at medium speed 3 minutes (or beat by hand 5 minutes).
  • Turn into greased and floured 10-inch Bundt pan.
  • Bake in 350 (F) oven 45 to 50 minutes, until springy to the touch.
  • Cool on a rack for 15 minutes.
  • Turn out onto a rack to cool completely. Dust with powdered sugar, if desired.

Nutrition Facts : Calories 362 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 370 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

VICTORIA'S SHERRY BUNDT CAKE



VICTORIA'S SHERRY BUNDT CAKE image

Categories     Cake     Dessert     Bake     Quick & Easy     Calvados

Yield 1 cake

Number Of Ingredients 11

Cake
1 box yellow cake mix
1 small pkg. vanilla instant pudding
1/2 c. vegetable oil
1/2 c. cold water
1/2 c. cream sherry
1/2 c. chopped nuts
Glaze
1/2 c. butter
1/2 c. cream sherry
3/4 c. sugar

Steps:

  • Cake Grease and flour bundt pan. Sprinkle 1/4 c. nuts in bottom of pan. Mix other ingredients for 2 minutes then pour into pan. Bake @ 325 for 55-60 min. Pour glaze over cake while it's still warm. Let it sit , soaking up all the goodness, 45-50 min before removing from pan. Glaze Heat all the ingredients in saucepan. Let boil hard for one min. Pour over cake.

SPICED SHERRY CAKE



Spiced Sherry Cake image

My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. -Debbie Pelletier, Jupiter, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
4 large eggs, room temperature
3/4 cup canola oil
3/4 cup sherry
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean., Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

DONNA'S SHERRY WINE CAKE



Donna's Sherry Wine Cake image

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

Provided by Donna Johnsen

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Yield 12

Number Of Ingredients 6

¾ cup vegetable oil
¾ cup dry sherry
4 eggs
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix
¼ cup confectioners' sugar for dusting

Steps:

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

Nutrition Facts : Calories 357.2 calories, Carbohydrate 38.8 g, Cholesterol 62.9 mg, Fat 20.5 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 396.2 mg, Sugar 21.5 g

CHERRY BUNDT CAKE



Cherry Bundt Cake image

Make and share this Cherry Bundt Cake recipe from Food.com.

Provided by Chef 313014

Categories     Dessert

Time 1h35m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 10

1 1/4 cups butter, softened
2 3/4 cups granulated sugar
5 eggs
1 teaspoon almond extract or 1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup light cream (10%)
1 (375 ml) jar maraschino cherries, drained and chopped
sifted icing sugar (to garnish)

Steps:

  • Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
  • Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
  • Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
  • Helpful Hint: A white icing drizzle is a pretty alternative decoration.

Nutrition Facts : Calories 398.6, Fat 19.1, SaturatedFat 11.4, Cholesterol 114.1, Sodium 189.6, Carbohydrate 53, Fiber 0.6, Sugar 34.6, Protein 4.9

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