Years and years ago, my mother came across a recipe that we have been baking for the family almost every holiday since then. The cake takes on the subtle tang of the included cream sherry and the spices enhance the overall flavor. If it lasts more than one day, it gets better with a little age. Top it with a lemon glaze and people will think you spent hours in the kitchen. Just don’t let them catch you putting the cake mix in your grocery cart!
Sherry Lemon Bundt Cake
1 package yellow cake mix
1 four-ounce box instant vanilla pudding mix
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup vegetable oil
3/4 cup cream sherry
4 eggs
Grated zest of one lemon
In a mixing bowl, add the cake mix, pudding mix, spices, oil, sherry, eggs and lemon zest and blend with the mixer until blended. Pour batter into a vegetable oil-sprayed bundt pan. Bake in preheated 350 degree oven for 50 minutes or until top is nicely browned and a toothpick inserted toward the center comes up clean. Remove from oven and let cool 15 minutes and then turn out onto serving plate.
Glaze:
1 ½ cup powdered sugar
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon zest
Ideas:
If you don’t care for the taste of the sherry, you can use juice, water, or milk.
Not crazy about lemon? Substitute orange for the lemon in the cake and glaze recipe.
Want to add some mini chocolate chips? Well, no one will stop you.
½ cup of finely chopped nuts can only add to the ‘health’ factor, right?
Don’t have a bundt pan? You can bake the batter in cake tin rounds or in an oblong baking pan.
With this basic recipe, you can use any flavor cake mix or pudding you like. This is the basis for some very creative cake inventions.
Crazy Quilts, Catholics & Cookies 