Rating: 4.2 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary

Servings:
12
Yield:
1 bundt cake
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Ingredients

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

Directions

Instructions Checklist
  • Prepare a bundt pan by oiling the sides. Preheat oven to 350 degrees F (175 degrees C).

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  • 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

357 calories; protein 4g; carbohydrates 38.8g; fat 20.5g; cholesterol 62.9mg; sodium 396.2mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 4 stars
09/11/2003
My mom has made this cake since the 70's. Always a hit with the office crowd. You can make a glaze for the cake using sherry powdered sugar and melted butter. Bring your desired amounts to a boil and spoon over the cake. Read More
(31)

Most helpful critical review

Rating: 2 stars
05/05/2003
I was a bit surprised at how "strong" the sherry flavor was. I love the taste of sherry but this was way too much for the cake. Then I spoke with a friend who has the same "exact" recipe with one exception.....1 pkg of instant vanilla pudding. I followed the recipe again but this time I added the pudding and boy did that make all the difference in the world. It was even more moist and velvety smoothe! I suggest amending the recipe to incorporate the package of instant pudding! Read More
(24)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/11/2003
My mom has made this cake since the 70's. Always a hit with the office crowd. You can make a glaze for the cake using sherry powdered sugar and melted butter. Bring your desired amounts to a boil and spoon over the cake. Read More
(31)
Rating: 2 stars
05/04/2003
I was a bit surprised at how "strong" the sherry flavor was. I love the taste of sherry but this was way too much for the cake. Then I spoke with a friend who has the same "exact" recipe with one exception.....1 pkg of instant vanilla pudding. I followed the recipe again but this time I added the pudding and boy did that make all the difference in the world. It was even more moist and velvety smoothe! I suggest amending the recipe to incorporate the package of instant pudding! Read More
(24)
Rating: 3 stars
05/23/2003
This cake was REALLY fast to make and tasted great right out of the oven! It was a little too mushy for my taste. If I was to make it again I'd cut back on the liquids. Read More
(8)
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Rating: 4 stars
11/13/2002
tastes great! extremely moist & such simple ingrediants! big hit! Read More
(7)
Rating: 5 stars
06/04/2009
Delicious! I didn't have sherry so I used champagne instead. I also left out the nutmeg. Very moist and the taste is definitely unique. Read More
(4)
Rating: 5 stars
10/30/2010
My mom gave me the recipe for this when I was in junior high in the '80s (this is almost the same hers has a small pkg of vanilla instant pudding too). I have made it ever since--she always just called it Wine Cake so people don't know what to think. They are always pleasantly surprised! It is the best and easiest cake. Read More
(4)
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Rating: 5 stars
11/13/2002
Very easy to make & tastes great! (very moist) - it was a big hit!! Read More
(4)
Rating: 4 stars
11/13/2002
This cake is so easy and very moist. Even my husband likes it and there are not very many desserts that he does like. Read More
(4)
Rating: 5 stars
05/31/2011
I can not say enough about this cake. My kids don't eat a lot of sweets as they are not big fans. But this cake is just enough to meet the sweet tooth in anyone. I've made this cake 5 times now in the past 2 weeks. We LOVE it! Read More
(2)