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Spiced Sherry Cake

2 reviews
Total Time
Prep: 15 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Debbie Pelletier, Jupiter, Florida

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on May 13, 2022

My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. —Debbie Pelletier, Jupiter, Florida

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Greasing Fluted (Bundt) Tube Pans

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Test Kitchen Approved

Spiced Sherry Cake

2 reviews
Prep Time 15 min
Cook Time 35 min
Yield 12 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 tablespoon grated orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs, room temperature
  • 3/4 cup canola oil
  • 3/4 cup sherry
  • Confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
  3. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.
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