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Spiced Sherry Cake

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
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    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

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • 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.
  • Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

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