Here is one of my favorite, favorite cake recipes to make. Not because it has an alcohol beverage in it, because let's face it, who would choose to drink sherry anyway, but because it is very moist and delicious! This is a recipe I remember my Grandma Genevieve making when we used to visit when I was growing up. And I got the recipe from her years ago and make it quite often. I have found that most people love this cake too and have had some version of it over the years. Whether it's a booze cake, rum cake or sherry cake, it will bring back the memories of yesteryear.
I hope you will give it a try and let me know what you think.
1 box yellow cake mix
1 sm. box instant vanilla pudding
3/4 cup canola or vegetable oil
3/4 cup cooking sherry (or drinking sherry by all means, if you have such a thing in your house)
1 tsp. ground nutmeg
3/4 cup powdered sugar
3 Tbs. lemon juice, the bottled kind. Fresh is sometimes to0 sour and will change the flavor of the original cake.
Preheat oven to 350 degrees. Place all cake ingredients in a large bowl and mix on medium for 2 minutes.
Spray two loaf pans (8x4 or 9x5) with cooking spray (or one 12-cup Bundt pan) and pour the cake mixture into the prepared pan.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool completely. If using a Bundt pan, cool for 10 minutes then invert onto a plate and cool completely. Mix the glaze ingredients until smooth and pour over the cake.
As you can see, I usually make twice the glaze because there's just something about the tang of the lemon glaze that is WONDERFUL with the cake and I like me some glaze.
Serves - Oh, I don't know, at least 4, I would think.
1 - Bundt or 2 loaves
Here's the handy printable - Sherry Wine Cakerecipe from: My Grandma Genevieve
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