I was incredibly pleased when my sister called about a week ago to inform me that she had bought a few more baking pans and would be attempting a batch of brownies (from a box). Just days before I had rearranged things in her small apartment kitchen. She told me the flour was the same from the last move over a year before. My sister…yeah, not much of a baker.
While I visited, she proudly presented me with a recipe she pronounced as her very favorite cake. She hadn’t ever made it. In fact we had to go and buy the bundt pan to make it in. I was happy to oblige since the cake was ridiculously easy…a doctored cake mix.
The only trouble we had (and that I want you to avoid) was finding the Cream Sherry. I had always thought of sherry strictly as a cooking wine and would not have head straight away to the wine section of the grocery store. But, that is where you will find Cream Sherry. Check amongst the dessert wines like port and according to the recipe giver, she always uses Fairbanks brand.
When I tasted the first slice (as well as the second, third and fourth) all I could really think of was eggnog. The nutmeg that is generously used in the cake along with the cream sherry seems to bring me distinct thoughts of holiday eggnog.
Just as I was so proud to hear that she had bought a square baking dish and a new cake pan last week, I am sure she would also be proud to know that I have made yet another Wine Cake. It is almost gone and I may force myself to make another with the same flavorings entirely from scratch – just for experimental purposes only!
- 1 box of yellow or white cake mix (not with "pudding in the mix")
- 1 small box of instant vanilla pudding
- 1 tablespoon of ground nutmeg
- 4 eggs
- 3/4 cup of cream sherry
- 3/4 cup of canola oil
- Preheat oven to 350F.
- Combine the contents of the cake mix, pudding mix and nutmeg in a medium sized bowl, stirring to combine. Add the eggs, cream sherry and canola oil. Beat until all ingredients are combined. Pour batter into a bundt pan, coated with cooking spray.
- Bake at 350F for 40-45 minutes in a silicone bundt pan (I have been told 30-35 minutes in a metal Bundt, but have not had the chance to personally try it.) or until a toothpick stuck into the center comes out clean.
- Allow the cake to cool completely before removing from the pan. Turn the cake over onto a plate. Sifting with powdered sugar is optional.
Other Sugar High Friday entries:
Queque de Limon – May 2008
Peanut Manjar Balls – March 2008
Peruvian Rice Pudding – December 2007
Pumpkin Cake – November 2007
Caramel Apple Cake – October 2007
Peruvian Chocolate Layer Cake – January 2007