Sherrybundtcake Recipes

SHERRY BUNDT CAKE

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

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.

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.

VICTORIA'S SHERRY BUNDT CAKE

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.

DARK CHERRY BUNDT CAKE

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

SHERRY CAKE

Steps:

• Grease and flour 10-inch bundt pan.
• In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
• Blend at low speed till combined.
• Beat at medium speed for 2 minutes.
• Pour 1/3 cup batter into bundt pan.
• Combine the sugar and cinnamon.
• Sprinkle half of the sugar and cinnamon mixture over batter in pan.
• Add another 1/3 of the cake batter in pan.
• Sprinkle with remaining sugar and cinnamon mixture.
• Top with remaining batter.
• Bake at 350 degrees for 45-50 minutes.
• Let cake cool in pan for about 15 minutes before placing on cake plate.
• For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
• Spoon over warm cake.

SPICED SHERRY CAKE

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.

DONNA'S SHERRY WINE CAKE

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.

SHERRY POUND CAKE

Steps:

• Mix at medium speed the cake mix, pudding, oil, sherry and eggs.
• In a small bowl mix the cinnamon and brown sugar.
• Grease a bundt pan.
• Pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that.
• Continue to layer having the batter as the last layer.
• Bake at 350 for 50-60 minutes.
• Once cooled sprinkle a little more cinnamon and sugar on top.

CHERRY BUNDT CAKE

Steps:

• heat the oven to 325.
• In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
• Add the eggs one at a time and mix well after each one.
• gradually add 2 cups of the flour with baking powder.
• Mix well.
• Toss remaining 1/4 cup of flour with cherries and chopped nuts.
• Fold into the batter.
• Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
• Cool in wire rack for 5 minute then remove.
• Cool thoroughly.
• Combine icing sugar and milk, mix well and drizzle over the cake.
• Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.

BIRTHDAY CAKE WITH SHERRY GLAZE

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.

ALMOND SHERRY BUNDT CAKE

Steps:

• Grease and flour a 10 inch bundt pan.
• In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
• Mix at low speed for 1 minute, scraping bowl as necessary.
• Mix at medium speed 3 minutes, again scraping bowl as necessary.
• (Or beat by hand about 5 minutes.).
• Pour half the batter into bundt pan.
• In a medium bowl mix first 4 streusel filling ingredients until crumbly.
• Sprinkle evenly over batter in bundt pan.
• Pour in remaining cake batter.
• Bake at 350 for 45-50 minutes.
• Cool on wire rack 15 minutes.
• Unmold from pan and cool completly on rack.
• To make the glaze, mix together the sugar, butter and sherry.
• Add hot water slowly until desired consistency.
• Brush completely cooled cake with sherry glaze and garnish with almond slices.