SHERRY TEA CAKES AND GLAZE
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
- Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.
- When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.
- Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
- Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.
BIRTHDAY CAKE WITH SHERRY GLAZE
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
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
CHERRY GLAZED SPONGE CAKE
My favorite Valentine breakfast. Perfect for brunch, or anytime.
Provided by Sara Slade
Categories Desserts Frostings and Icings Dessert Glazes
Time 55m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
- Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 124.8 mg, Sugar 15.9 g
SHERRY BUNDT CAKE
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
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
MOM'S SHERRY CAKE
Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)
Provided by Julesong
Categories Dessert
Time 55m
Yield 1 cake, 6-9 serving(s)
Number Of Ingredients 11
Steps:
- (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
- Combine cinnamon mixture.
- Butter the sides and bottom of Bundt or angel food tin.
- Sprinkle part of cinnamon mixture into pan covering sides and bottom.
- Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
- Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
- Let cool; place on serving plate.
- Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
- Let frosting set before serving.
- Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).
SUGAR CRUST POUNDCAKE WITH SHERRY SAUCE
Steps:
- Preheat oven to 300 degrees F.
- In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below).
- Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
- Makes 3/4 cup
SHERRY BUNDT CAKE
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
SHERRY SPONGE CAKE
I love trying out different sponge cake recipes..the sherry in this recipe adds a nice flavour that's not normally found in sponge cakes.
Provided by Chef Gorete
Categories Dessert
Time 1h
Yield 1 Cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Sift the flour, salt & cinnamon together in a bowl then add the almonds and zest and stir to combine.
- In a separate bowl, beat the egg yolks until light then beat in the sugar, sherry (or milk), and orange juice until thoroughly combined. Stir in the dry ingredients until mixed.
- Beat the egg whites and cream of tartar until soft peaks form. Fold a small amount of egg white mixture into the egg yolk mixture to soften the batter. Gently fold in the balance of the egg whites into the yolk mixture.
- Pour the batter into an ungreased bundt springform pan. Bake for 50 - 60 minutes, or until a cake tester comes out clean.
- Cool in pan.
Nutrition Facts : Calories 378.1, Fat 11.7, SaturatedFat 2.1, Cholesterol 186, Sodium 188.8, Carbohydrate 57, Fiber 2, Sugar 39.2, Protein 11.1
SPICED SHERRY CAKE
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
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 :
SHERRY FRUITCAKE
Provided by Moira Hodgson
Categories dessert
Time 2h
Yield 1 eight-inch cake (about 12 servings)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Cream butter with sugar in a mixing bowl until light and fluffy.
- Separate the eggs and beat in the whites. Sift flour in the baking powder and gradually fold into the butter-sugar mixture with the salt. Mix well and add the ground almonds, candied peel and cherries. Add the currants with the soaking sherry. Beat egg whites until stiff and fold in.
- Grease an eight-inch round cake tin and line it with wax paper. Pour in the batter and decorate top with whole almonds. Bake one hour, then turn heat down to 300 degrees. Bake an hour more. The cake is done when a tester inserted in center comes out slightly sticky but pretty much clean.
- When cooked and while still hot, pour the remaining sherry over cake by spoonfuls and leave until cake is cold. Cover with sherry-soaked cheesecloth, wrap in aluminum foil and store in a tin or sealed plastic container.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 130 milligrams, Sugar 26 grams, TransFat 0 grams
CHERRY, CUSTARD & ALMOND SPONGE CAKE
Try a new take on a Victoria sponge, but a little more grown-up, with macerated cherries, custard cream and almonds. Add kirsch to the cherries, if you like
Provided by Esther Clark
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
- Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
- Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
- Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.
Nutrition Facts : Calories 625 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
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