Spiced Sherry Cake

Name: Spiced Sherry Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant vanilla pudding mix; 1 tablespoon grated orange zest; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 4 large eggs, room temperature; 3/4 cup canola oil; 3/4 cup sherry; Confectioners' sugar

TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling YIELD: 12 servings.

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, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. —Debbie Pelletier, Jupiter, Florida

Ingredients

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

Directions

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.

Nutrition Facts

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