Cream Sherry Bundt Cake

I made one cocktail 6 months ago that called for cream sherry and manzanilla sherry. Needless to say these two bottles have been in the back of my fridge taking up valuable real estate and going unused. I’ve thought about giving it away or dumping it down the drain, thinking to myself, “Is an opened bottle of sherry still good after 6 months?” Turns out there must be a ton of sugar in it because it tastes just fine. Instead of tossing, I challenged myself to find recipes to use it. I came across this one and I’m glad I didn’t throw out that bottle. It’s even gluten free as I didn’t have any yellow cake mix so I quick whipped up a batch of that. I had to weigh the contents because I wanted to replicate the typical box weight. Original cake recipe here and yellow cake recipe from here.

INGREDIENTS:

• 1 (15.5 ounce) package yellow cake mix (don’t use all of mix in recipe below - weigh out 15.5 oz)

  1. 2 (3 ounce) boxes French vanilla instant pudding

  2. 3⁄4 cup vegetable oil (I use Canola)

  3. 3⁄4 cup cream sherry

  4. 4 eggs

  5. 1⁄2 teaspoon nutmeg

  6. 1 teaspoon cinnamon

DIRECTIONS:

Preheat oven to 350 degrees and spray a bundt pan with non-stick spray, set aside.

• Mix all ingredients except the powdered sugar on medium speed for 5 minutes.

• Pour into well greased bundt pan and bake at 350°F for 45 minutes.

• Let cool for 15-20 mins before removing from bundt pan.

• While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.

• Turn out pan onto cooling rack and dust lightly with powdered sugar.

Yellow cake mix:

INGREDIENTS

• 2 1/4 cups All-purpose flour or Bob’s Red Mill Gluten-free 1-to-1 Baking Flour

• 1 1/4 cups granulated sugar

• 3 1/2 tsp baking powder

• 1 tsp salt

INSTRUCTIONS

1. Layer ingredients in the order listed in a quart-sized mason jar.

2. Recipe makes the equivalent of one 18.25 oz box of yellow cake mix.