Saturday, January 3, 2009

sherry cake

serves 8 to 10
sprep time: 10 minute bake time: 45 minutes
1 package Duncan Hines yellow cake mix
1 package Jello Instant Vanilla Pudding (see note)
4 eggs, lightly beaten
3/4 cup canola oil
3/4 cup sherry (any kind)
2 tablespoons poppy seeds or 1 teaspoon ground nutmeg
powdered sugar or frosting (below)

frosting (optional)
1 stick (4 ounces) butter, softened
1 package powdered sugar
1/4 cup sherry
Preheat an oven to 350°. Grease a Bundt pan or tube pan. With an electric mixer, beat cake ingredients for 2 minutes at medium speed. Pour into pan and bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a rack for 15 minutes, then turn out cake while still warm (or it will stick to pan). Dust with powdered sugar or coat with frosting.

To make the frosting, beat the ingredients together until smooth. As Margaret wrote: “we never did the frosting, but it does give a reason to bring the sherry bottle back out.”
note: you can make the cake without the pudding mix; it will be lighter and less rich, but it will also have fewer processed ingredients
*Pallavee Mehta Jaitly(California,USA)

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