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Clay's Sherry Wine Cake

MITCHEL

"This cake has a delicious flavor and a delightful presentation. Nobody will ever guess how easy it is to make."
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Ingredients

servings 420 cals
Original recipe yields 12 servings (1 -10 inch Bundt pan)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix and pudding mix. Add the eggs, sherry, water and oil, mix until smooth. Sprinkle the chopped nuts into the bottom of the prepared pan. Pour the batter over the nuts.
  3. Bake for 35 to 40 minutes in the preheated oven, until object inserted comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts


Per Serving: 420 calories; 25.2 g fat; 44.2 g carbohydrates; 5.5 g protein; 63 mg cholesterol; 484 mg sodium. Full nutrition

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Reviews

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Wonderful!!!!! Got a similar recipe from a friend, but without the nuts. Also, if you mix some powdered sugar and cream sherry together (to desired consistency), poke holes in top of cake and po...

OMG! Who knew adding cream sherry to a cake mix could be so delicious??!! I happened to have everything I needed for this, including some cream sherry someone had given to us a long time ago. ...

Too heavy / didn't rise. I made this recipe twice and both times it was very disappointing. My mom made a wine cake when I was a child, and I don't have the recipe, but this was probably simil...