Drinking wine is great ~
eating dessert is great ~
combining the two is ecstasy!
We hosted a neighborhood get-together at our house recently, and Valery brought this luscious cake.
Evidently, the cake has been around awhile, but it was new to Bill and I, and I was very happy to meet it.
It’s a buttery, dense cake with a unique taste. It’s easy to make, and sophisticated, without tasting boozy ~ it’s delicious!
Cream sherry is a fortified wine made by fermenting white grapes and then adding brandy, which is a distilled wine with a high alcohol content.
The wine is deliberately exposed to air, which makes it darker and sweeter than other fortified wines.
Sherry is nutty in taste with hints of vanilla, fruit and caramel --- a perfect ingredient for this cake.
It’s a great cake to whip up for any occasion!
Sherry Wine Cake
1 (18.25 ounce) yellow cake mix
1 (3.4 ounce) vanilla instant pudding mix
4 large eggs
½ cup vegetable oil
¾ cup cream sherry or sweet golden sherry
Beat cake mix and next 4 ingredients at medium speed with an electric mixer.
Pour batter into a greased and floured 10” tube pan.
Bake at 350˚ for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
Sprinkle with powdered sugar.
Serve with ice cream or berries, if desired.