Food Fashion and Flow: Cream Sherry Pound Cake   

Saturday, February 1, 2014

Cream Sherry Pound Cake

 This is one of those great recipes I wish I could take credit for, but since I can't, I will share the story behind this delicious liquor infused cream sherry cake. When I was an undergraduate in college, one of my instructors chose to have our class meet in his home rather than on campus and one night one of my classmates brought this cake and we all swooned over it and begged her for the recipe. She said it had been in her family for years and was passed down from generation to generation. I am so glad that she shared this great recipe.

The Cream Sherry adds a complex note of flavor, and the sour cream makes it nice and moist then a rich buttery glaze makes this cake full of flavor inside out. The perfect cake to enjoy warm and if you really want to be in heaven, put a scoop of vanilla ice cream on the side:-)

Fresh out of the oven. Even if you didn't add anything to this cake, it is delicious, but with the glaze, this is truly on another level

This cake is moist moist moist

The glaze starts with a stick of butter

Add a little cream sherry and white sugar

I always add the glaze to the bottom of the cake before I flip it onto a plate so that the top and bottom has glaze on it. 

Poke with a toothpick all over

Generously glaze the cake

And the cake sits in a delicious pool of glaze

1 yellow cake mix
1 8 oz carton of sour cream
1 vanilla pudding mix
4 eggs
1/2 cup cream sherry (not cooking sherry)

Glaze Ingredients
1/2 cup butter
1/4 cup water
1/2 cup cream sherry
1 cup sugar

Directions: Preheat oven to 350, generously spray a bundt baking pan with nonstick spray. In a large bowl, mix cake mix, sour cream. pudding mix, eggs and cream sherry until well blended and smooth (about 2 minutes)

Bake for 45-55 minutes, or until toothpick comes out clean. Let sit for 10 minutes in the plan. After ten minutes take a knife and go around pan to make sure cake is loose and shake just a bit to release from sides. Poke holes with toothpick and spoon glaze on before flipping onto a plate. Poke holes with toothpick all over cake and use a spoon to generously glaze the cake.

To make the glaze: 
Combine, butter, water, sugar and cream sherry. Bring to a boil over medium heat and stir constantly for about 5 minutes. This will give you great flavor while cooking out a lot of the alcohol content, but if you like a boozier glaze, just mix in the sherry after the glaze has boiled for 5 minutes. 

Note: Cream Sherry is found in the liquor section of the grocery store, usually next to the dessert wines. Cream Sherry is not the same thing as cooking Sherry, so be sure you do not use cooking Sherry in this cake or the results will be disappointing. 

Bon Appetit!


Anonymous said...

What a moist looking poundcake!

Sérgio Simões said...

So easy yet sooo good

Elle @ (Eat.Style.Play) said...

OMG...I'm banning sweets for awhile, but this makes me want to lick the screen!

Liz Berg said...

Oooh, your sherry cake looks delish! I love how moist and tasty doctored up cake mix cakes can be...this looks perfect.

Related Posts Plugin for WordPress, Blogger...