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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream Sherry Cake Recipe

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This recipe for Cream Sherry Cake is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pk. yellow cake mix
1 pk. Jello lemon INSTANT pudding
4 eggs
3/4 C. cream sherry
3/4 C. oil
3/4 C. nuts, diced
pinch nutmeg
1 tsp. vanilla
Directions:
Directions:
Put all ingredients except nuts into mixing bowl; beat on low for 1 minute, then on high for 2 minutes.
Stir in nuts.
Pour into greased Bundt pan and bake at 350 degrees for about 55 minutes, or until cake pulls away from sides of pan. Cool on wire rack; invert to release.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour 15 minutes total time.
Personal Notes:
Personal Notes:
This doesn't need an icing, but a simple lemon glaze does add a nice touch.

 

 

 

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