I’m a white wine lover. So when I first heard of wine cake, I was all, “Hell yes!” While I don’t drink a lot of sherry, the fortified wine seemed to be the go to for this cake. So, of course, I had to try my hand at making a sherry wine cake for Christmas a few years ago. It’s now part of my holiday tradition. Because who doesn’t want a wine bundt cake for Christmas morning breakfast?! When I hear “wine cake”, I think of the perfect girl’s night dessert idea. But when you taste it, you realize it’s the perfect Christmas breakfast idea. The nutmeg makes this Sherry Wine Cake Recipe the perfect holiday cake. Of course you can eat this other times of day too, (it would be fantastic after dinner with a cup of coffee). Don’t worry if you have kids, the alcohol cooks out during baking and you are left with a super flavorful, moist wine bundt cake. This sherry wine cake 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 used (found at a wine shop) had a hint of orange to it that I really enjoyed. Sherry is a fortified wine (alcohol added, usually brandy) 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. Now that I have the pan, a wine bundt cake is my go-to hostess gift during the holidays.
How to make a wine cake
Just mix all the ingredients together. Totes easy. My favorite kind of recipe.
Put the batter in a greased and floured bundt pan. Your sherry wine cake is done in about 50 minutes. And your house will smell AMAZING! 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? Sherry wine cake might be my favorite dessert ever!
The Best Sherry Wine Cake Recipe
- 1 box Yellow cake mix
- 1 small box instant vanilla pudding (3 oz)
- ¾ cup oil
- ¾ 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.