Here’s a recipe from our friend Eileen in Columbus, OH. Chad attests it’s amazingly yummy!
My grandmother (she’s 93) gave me this recipe while I was visiting her in San Francisco in Oct of 2005. She had given Tim and I some baking dishes for our wedding, including a bundt pan, muffin tin and cookie sheet. We were discussing easy baking ideas and she wrote this Quick Sherry Cake recipe out for me on a note card to take home. The pan I used for this one was given to me by my mom for Christmas. It’s called a cathedral bundt pan. When I bit into the cake the first time, I was flooded with warm feelings and memories. I think my mom must have made the cake when I was little. It was so weird and wonderful. — Eileen E.
Click through to the next page for the recipe!
Quick Sherry Cake
1 pkg yellow cake mix
1 pkg instant vanilla pudding – 4 oz (I couldn’t find
a 4 oz pkg. I wonder if the even make this size
anymore, so I used a 3.something oz pkg. This seemed
to work great.)
3/4 cup sherry
3/4 cup oil
1 tsp nutmeg (add with dry cake mix first)
Beat all together. Grease & flour bundt or tube pan.
Bake at 350 for 40-50 minutes.
Sprinkle with powdered sugar on top before serving. Happy Baking!