Rating: 3.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary test

Servings:
12
Yield:
1 -10 inch Bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • 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.

  • 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

420 calories; protein 5.5g; carbohydrates 44.2g; fat 25.2g; cholesterol 62.9mg; sodium 484.1mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
02/24/2008
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 pour mixture over top and let the mixture absorb it s wonderful. It makes the cake SO moist and delicious. It's a MUST try recipe. It doesn't look as good as it tastes!!! It melts in your mouth it's so good. You can also use apple sauce in place of the oil and its VERY moist and semi-diet friendly. YUMMY! Read More
(29)

Most helpful critical review

Rating: 2 stars
12/24/2011
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 similar with the pudding mix and cream sherry. Seems like too much oil in the recipe though. Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/24/2008
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 pour mixture over top and let the mixture absorb it s wonderful. It makes the cake SO moist and delicious. It's a MUST try recipe. It doesn't look as good as it tastes!!! It melts in your mouth it's so good. You can also use apple sauce in place of the oil and its VERY moist and semi-diet friendly. YUMMY! Read More
(29)
Rating: 5 stars
01/24/2011
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. Well it still tasted ok so I decided to go for it! Boy am I glad I did. This makes a seriously delicious cake!! I was concerned with the amount of liquid in this recipe and after comparing it to other wine cakes I decided to cut the water by half. It baked up beautifully in 43 minutes in my oven. I also took the suggestion of another reviewer and made a glaze with some powdered sugar and cream sherry which was a nice addition. I was really impressed with this cake and will definitely make it again! Read More
(11)
Rating: 2 stars
12/24/2011
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 similar with the pudding mix and cream sherry. Seems like too much oil in the recipe though. Read More
(3)
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Rating: 1 stars
01/31/2020
This recipe is not correct. It calls for 1-1/2 c water in addition to 1/2 c sherry and 2/3 c oil and that is WAY too much liquid. I followed the recipe without thinking and I had to trash the cake it was disgusting. Also you don't need water if you're using oil and sherry. Just omit the water and you'll probably be okay. The correct amount should be around 3/4 c sherry and 2/3 c oil and no water. If you want to make this non-alcoholic substitute water for sherry in equal amounts you can hardly tell the difference especially if your nutmeg is good and fresh. Read More