*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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!
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