real life test kitchen: quick sherry cake

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
4 eggs
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!

From our partners

One of my girlfriends makes this cake – also from her grandmother I believe – but she mixes the sherry and confectioner sugar together and pours it over the cake after it comes out of the over, while it’s still hot. When the cake cools it has a hard boozy crust that is delicious.


I have this recipe too, but I don’t recall nutmeg.. It is so yummy and really brings back my childhood. My babysitter, who was an older lady, made this all the time and gave me the recipe when I grew up.

The only thing about those cool bundt pans is they’re a fortune. Retail starting at $30. I found some silicone ones at Walmart for $7.63. That made my day.