I’ve been meaning to share this recipe with you for years. But posting near the holidays gets to be too much sometime. There are so many things to share and so many extracarricular activities with family and school that I usually run out of time. But this year I made a point to start early so I could share with you one of my newer traditions. Wine Cake. Yes. Cake made with wine. Oh, and it is also a cake I eat for breakfast. I was introduced to this cake years ago and fell in love with it. It tastes like Christmas (on account of the nutmeg). So I decided that I would make it for Christmas morning breakfast. My oldest son loves it too!
This wine cake recipe couldn’t be easier. It uses boxed cake mix as the base, vanilla pudding mix, oil and eggs. Basic, right? Then you add fresh nutmeg and sherry wine. I don’t know anything about sherry wine. I bought this one at the grocery store, but the bottle I previously had I got at a wine shop and it had a hint of orange to it that I really enjoyed. Sherry is a fortified wine (alcohol added) and has a really nice, warm flavor. There are tons of different varieties and I can’t see how you could go wrong with any of them. It adds a depth of flavor to the cake that is really lovely. And between the wine and the pudding, the cake is nice and moist.I bought this bundt pan specifically for this recipe. I can’t believe I didn’t have one before! I love that it basically decorates the cake for you. I’m not that great with making pretty baked goods so this pan does all the heavy lifting which is awesome.
You mix all the ingredients together. Totes easy.
Put the batter in a greased and floured bundt pan. And bake for about 50 minutes.The sherry wine cake, once inverted, is a dark, gingerbready color. The house smells of nutmeg and vanilla cake. And Christmas. Simply top it with powdered sugar and dig in. This is a great cake to bring to a holiday party because it is totally unexpected. It’s straight out of the 70’s and people LOVE anything nostalgic! Don’t get me wrong, this cake works any time of the year. It’s always a good time for wine cake. Doesn’t the powdered sugar look like snow?! Have you ever had a wine cake before?
- 1 box Yellow cake mix
- 1 small box instant vanilla pudding (3 oz)
- 3/4 cup oil
- 3/4 cup Sherry wine (I think you are supposed to use Cream Sherry)
- 1 tsp nutmeg (freshly grated)
- 4 eggs
- Mix dry cake mix and dry pudding.
- Add oil and Sherry wine.
- Beat at high speed to mix well.
- Add in one egg at a time, beating in between each egg.
- Beat for about 5 more minutes after the last egg.
- Add nutmeg.
- Oil and flour a Bundt pan.
- Bake at 350 degrees for 40 minutes and test.
- Watch carefully - do not over bake.
- Turn out of Bundt pan immediately.
- Let cool completely.
- Sprinkle with powdered sugar.
- Then eat your face off.
If you love the idea of wine cake, don’t forget to check out these other nostalgic dessert ideas: