Many years ago I had found a recipe in Southern Living Magazine for a Cream Sherry Bundt Cake from scratch that was delicious. As it happens sometimes, that recipe, along with others, was lost to me.
In a Tea group on Facebook in which I'm a member, someone mentioned the wine cakes and I remembered about the old recipe so started looking for one; could not find a from scratch, but found the closest to the one I remembered...but of course, as usual, I had to make changes...some because of what I had on hand, and some for our taste reasons.
So...here is the recipe as I found it and below I share my changes
Cream Sherry Bundt Cake
1 yellow cake mix
1 small box instant vanilla pudding
4 large eggs
3/4 cup cream sherry
2/3 cup vegetable oil
2 teaspoons freshly grated nutmeg
Powdered sugar, optional
Preheat oven to 350 degrees and spray a bundt pan with non-stick spray; set aside.
In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil and nutmeg. Mix for 5 minutes.
Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.
Let the cake rest for 20 minutes and turn out onto a serving plate.
Before serving dust with powdered sugar.
My changes:
1 spice cake mix, instead of yellow
3/4 cups Merlot, instead of Cream Sherry
2/3 cup apple sauce, instead of the vegetable oil
No nutmeg was added, since I used a spice cake mix
and I added some chopped, toasted pecan bits
