Spiced Sherry Cake Recipe
Spiced Sherry Cake Recipe photo by Taste of Home
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Spiced Sherry Cake Recipe

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My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, but I personally love to serve it warm with a scoop of vanilla ice cream. —Debbie Pelletier, Jupiter, FL
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12 servings


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 tablespoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 3/4 cup canola oil
  • 3/4 cup sherry
  • Confectioners' sugar


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
  3. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Spiced Sherry Cake in Taste of Home Christmas Annual Annual 2016, p163

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