This is really, really, really good!


* Exported from MasterCook *

Sherry Bundt Cake

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Cakes and Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 yellow cake mix
4 large eggs
3/4 cup vegetable oil
3/4 cup sweet sherry -- California

Combine all ingredients.

Mix with electric mixer at medium speed for 5 minutes.

Pour into greased angel food or bundt cake pan.

Bake at 350F for about 50 minutes.

Cool in pan about 5 minutes, then turn out.

Sprinkle with powdered sugar.

Source:
"Pat Zastera (Carol's Mom)"
- - - - - - - - - - - - - - - - - -
-

NOTES : This cake will keep for several weeks in the refrigerator.

Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to say...

> This is really, really, really good!
>
>
> * Exported from MasterCook *
>
> Sherry Bundt Cake

I've made this, Carol. It IS really, really good! And I rarely ever make
anything using a cake mix.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to say...
>
> > This is really, really, really good!
> >
> >
> > * Exported from MasterCook *
> >
> > Sherry Bundt Cake
>
> I've made this, Carol. It IS really, really good! And I rarely ever make
> anything using a cake mix.

I haven't had this cake in about a hundred years. In fact, the recipe
still called for vanilla instant pudding. How long has that been a
given in nearly all cake mixes? If we can swing a bottle of sherry
this month, I might just make one of these. Comfort food.

ObMom:
My mom died 22 years ago last Thursday. I've been missing her
desperately. This cake is one of my happy memories of her. The last
time I had it, she made it. )

Patty's little girl

"Damsel in dis Dress" > wrote in
oups.com:

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>> say...
>>
>> > This is really, really, really good!
>> >
>> >
>> > * Exported from MasterCook *
>> >
>> > Sherry Bundt Cake
>>
>> I've made this, Carol. It IS really, really good! And I rarely ever
>> make anything using a cake mix.
>
> I haven't had this cake in about a hundred years. In fact, the recipe
> still called for vanilla instant pudding. How long has that been a
> given in nearly all cake mixes?


Don't know if you what guys call your Instant Pudding is the same as
ours. Our IP is mixed with just plain milk to make a custard/mousse type
thing.

Which reminds me, I'll have to drag out my recipe for Vanilla Slice and
post it!!


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

PeterL wrote:
>
> Don't know if you what guys call your Instant Pudding is the same as
> ours. Our IP is mixed with just plain milk to make a custard/mousse type
> thing.

Sounds like the same stuff!

> Which reminds me, I'll have to drag out my recipe for Vanilla Slice and
> post it!!

Vanilla Slice. Sounds intriguing.

Carol

"Damsel in dis Dress" > wrote in
ups.com:

>
> PeterL wrote:
>>
>> Don't know if you what guys call your Instant Pudding is the same as
>> ours. Our IP is mixed with just plain milk to make a custard/mousse
type
>> thing.
>
> Sounds like the same stuff!


And you use it in cakes???!!!


>
>> Which reminds me, I'll have to drag out my recipe for Vanilla Slice
and
>> post it!!
>
> Vanilla Slice. Sounds intriguing.
>

Basically just IVP mixed with the same amounbt of whipped cream, spread
on to a sheet of (cooked) puff pastry, another cooked sheet placed on
top and then some vanilla frosting spread over the top. Once it's all
set, you can also spread some fresh passionfruit over the topping.

I'll get back to you with the measurements........




--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
say...

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>> say...
>>
>> > This is really, really, really good!
>> >
>> >
>> > * Exported from MasterCook *
>> >
>> > Sherry Bundt Cake
>>
>> I've made this, Carol. It IS really, really good! And I rarely ever
>> make anything using a cake mix.
>
> I haven't had this cake in about a hundred years. In fact, the recipe
> still called for vanilla instant pudding. How long has that been a
> given in nearly all cake mixes? If we can swing a bottle of sherry
> this month, I might just make one of these. Comfort food.

I don't think it hurts to still add the pudding mix. It gives it more
body, the quality I usually find sorely lacking in box mixes.

> ObMom:
> My mom died 22 years ago last Thursday. I've been missing her
> desperately. This cake is one of my happy memories of her. The last
> time I had it, she made it. )
>
> Patty's little girl
>

I understand, Carol. My mom died only 8 years ago this past March 31st. I
don't think I'll ever get over the loss.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
> say...
>
> >
> > Wayne Boatwright wrote:
> >> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
> >> say...
> >>
> >> > This is really, really, really good!
> >> >
> >> >
> >> > * Exported from MasterCook *
> >> >
> >> > Sherry Bundt Cake
> >>
> >> I've made this, Carol. It IS really, really good! And I rarely ever
> >> make anything using a cake mix.
> >
> > I haven't had this cake in about a hundred years. In fact, the recipe
> > still called for vanilla instant pudding. How long has that been a
> > given in nearly all cake mixes? If we can swing a bottle of sherry
> > this month, I might just make one of these. Comfort food.
>
> I don't think it hurts to still add the pudding mix. It gives it more
> body, the quality I usually find sorely lacking in box mixes.

Okay, I'll add it back to the recipe. It was a small (4-serving) box
of instant vanilla pudding mix.

> > ObMom:
> > My mom died 22 years ago last Thursday. I've been missing her
> > desperately. This cake is one of my happy memories of her. The last
> > time I had it, she made it. )
> >
> > Patty's little girl
>
> I understand, Carol. My mom died only 8 years ago this past March 31st. I
> don't think I'll ever get over the loss.

Some people seem to manage, but I'm not one of them. Spent all day
Monday crying. That was fun, since we were grocery shopping that day.
You get some odd looks.

I'm so sorry about your mom. As you know, there are really no words
that will make it better, but you do have a kindred spirit. Millions
of them, most likely.

Hugs,
Carol

Oh pshaw, On Wed 28 Jun 2006 09:57:26a, Damsel in dis Dress was muttering
about...

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
>> say...
>>
>> >
>> > Wayne Boatwright wrote:
>> >> Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>> >> say...
>> >>
>> >> > This is really, really, really good!
>> >> >
>> >> >
>> >> > * Exported from MasterCook *
>> >> >
>> >> > Sherry Bundt Cake
>> >>
>> >> I've made this, Carol. It IS really, really good! And I rarely
>> >> ever make anything using a cake mix.
>> >
>> > I haven't had this cake in about a hundred years. In fact, the
>> > recipe still called for vanilla instant pudding. How long has that
>> > been a given in nearly all cake mixes? If we can swing a bottle of
>> > sherry this month, I might just make one of these. Comfort food.
>>
>> I don't think it hurts to still add the pudding mix. It gives it more
>> body, the quality I usually find sorely lacking in box mixes.
>
> Okay, I'll add it back to the recipe. It was a small (4-serving) box
> of instant vanilla pudding mix.
>
>> > ObMom:
>> > My mom died 22 years ago last Thursday. I've been missing her
>> > desperately. This cake is one of my happy memories of her. The last
>> > time I had it, she made it. )
>> >
>> > Patty's little girl
>>
>> I understand, Carol. My mom died only 8 years ago this past March
>> 31st. I don't think I'll ever get over the loss.
>
> Some people seem to manage, but I'm not one of them. Spent all day
> Monday crying. That was fun, since we were grocery shopping that day.
> You get some odd looks.

I'm sure that some people didn't have the closeness that we shared with our
mothers. We were very lucky.

> I'm so sorry about your mom. As you know, there are really no words
> that will make it better, but you do have a kindred spirit. Millions
> of them, most likely.

Thanks, Carol. No, nothing really makes it better. At least we have good
memories.

Kind regards, always...

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

Damsel in dis Dress wrote:

> Wayne Boatwright wrote:
>
>>Oh pshaw, on Tue 27 Jun 2006 09:39:52p, Damsel in dis Dress meant to
>>say...
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>>Oh pshaw, on Tue 27 Jun 2006 09:18:36p, Damsel in dis Dress meant to
>>>>say...
>>>>
>>>>
>>>>>This is really, really, really good!
>>>>>
>>>>>
>>>>> * Exported from MasterCook *
>>>>>
>>>>> Sherry Bundt Cake
>>>>
>>>>I've made this, Carol. It IS really, really good! And I rarely ever
>>>>make anything using a cake mix.
>>>
>>>I haven't had this cake in about a hundred years. In fact, the recipe
>>>still called for vanilla instant pudding. How long has that been a
>>>given in nearly all cake mixes? If we can swing a bottle of sherry
>>>this month, I might just make one of these. Comfort food.
>>
>>I don't think it hurts to still add the pudding mix. It gives it more
>>body, the quality I usually find sorely lacking in box mixes.
>
>
> Okay, I'll add it back to the recipe. It was a small (4-serving) box
> of instant vanilla pudding mix.
>
>
>>>ObMom:
>>>My mom died 22 years ago last Thursday. I've been missing her
>>>desperately. This cake is one of my happy memories of her. The last
>>>time I had it, she made it. )
>>>
>>>Patty's little girl
>>
>>I understand, Carol. My mom died only 8 years ago this past March 31st. I
>>don't think I'll ever get over the loss.
>
>
> Some people seem to manage, but I'm not one of them. Spent all day
> Monday crying. That was fun, since we were grocery shopping that day.
> You get some odd looks.
>
> I'm so sorry about your mom. As you know, there are really no words
> that will make it better, but you do have a kindred spirit. Millions
> of them, most likely.
>
> Hugs,
> Carol
>
Absolutely. My mom died in 1994, but I still cry when I think
of her. Most recently at lunch today. Hugs to both of you.

Now I am thinking that I should post some special recipe of
hers on her birthday. I stopped doing that because the names
get stripped in the archives, and I like to have the tribute
to her intact.

--
Jean B.

Damsel in dis Dress wrote:

> Sherry Bundt Cake
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Cakes and Frostings
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 yellow cake mix
> 4 large eggs
> 3/4 cup vegetable oil
> 3/4 cup sweet sherry -- California
>
> Combine all ingredients.
>
> Mix with electric mixer at medium speed for 5 minutes.
>
> Pour into greased angel food or bundt cake pan.
>
> Bake at 350F for about 50 minutes.
>
> Cool in pan about 5 minutes, then turn out.
>
> Sprinkle with powdered sugar.
>

Could this be as good as the Sherry Bundt cake my wife makes from scratch?
She got the recipe from a friend about 30 years ago and everyone who tries
it goes nuts over it. It really is delicious. She also does a 7Up Bundt
cake using 7Up as the rising agent. I love both these cakes but we seldom
make them because they are large cakes and just two of us here now, so we
are eating cake forever.

"Dave Smith" wrote:

Damsel posted:
recipe for Sherry Bundt cake

> Could this be as good as the Sherry Bundt cake my wife makes from scratch?
> She got the recipe from a friend about 30 years ago and everyone who tries
> it goes nuts over it. It really is delicious. She also does a 7Up Bundt
> cake using 7Up as the rising agent. I love both these cakes but we seldom
> make them because they are large cakes and just two of us here now, so we
> are eating cake forever.

Large cakes? Wonderful. There are just the two of us, also - I freeze what
we can't eat in a reasonable time. It's a real treat to take a favorite
cake out of the freezer to enjoy.

Dora

limey wrote:

>
>
> > Could this be as good as the Sherry Bundt cake my wife makes from scratch?
> > She got the recipe from a friend about 30 years ago and everyone who tries
> > it goes nuts over it. It really is delicious. She also does a 7Up Bundt
> > cake using 7Up as the rising agent. I love both these cakes but we seldom
> > make them because they are large cakes and just two of us here now, so we
> > are eating cake forever.
>
> Large cakes? Wonderful. There are just the two of us, also - I freeze what
> we can't eat in a reasonable time. It's a real treat to take a favorite
> cake out of the freezer to enjoy.

That's probably a good idea. I just have this thing about fresh baked goods that
they are are the peak of their perfection and aren't every going to be better
than they are fresh. The idea of taking a nice fresh cake and putting half or
3/4 of it into the freezer where it will keep but not be as good when thawed
just gives me the willies. Instead, we reserve the Sherry Cake for occasions
with a large crowd so that it will be eaten fresh.

In article >,
Dave Smith > wrote:

> That's probably a good idea. I just have this thing about fresh baked goods
> that
> they are are the peak of their perfection and aren't every going to be better
> than they are fresh. The idea of taking a nice fresh cake and putting half or
> 3/4 of it into the freezer where it will keep but not be as good when thawed
> just gives me the willies. Instead, we reserve the Sherry Cake for occasions
> with a large crowd so that it will be eaten fresh.

There's a lady here to sells a wonderful Sherry bundt cake. I think
it's about $3 a slice. She wraps them well and they do freeze fine and
taste just as good thawed. Next time you make one for company, you
might try it with a slice and see how you like it.

Any chance you'd share your from scratch recipe?


marcella

Marcella Peek wrote:

>
>
> There's a lady here to sells a wonderful Sherry bundt cake. I think
> it's about $3 a slice. She wraps them well and they do freeze fine and
> taste just as good thawed. Next time you make one for company, you
> might try it with a slice and see how you like it.
>
> Any chance you'd share your from scratch recipe?

If I don't post it soon remind me. My wife has it somewhere.
FWIW, my mother says it is the best cake she has ever had.

Dave Smith wrote:
>
> Could this be as good as the Sherry Bundt cake my wife makes from scratch?

I'm not sure. Maybe we should have a bake-off!

> She got the recipe from a friend about 30 years ago and everyone who tries
> it goes nuts over it. It really is delicious. She also does a 7Up Bundt
> cake using 7Up as the rising agent. I love both these cakes but we seldom
> make them because they are large cakes and just two of us here now, so we
> are eating cake forever.

According to the recipe, the cake will keep well in the refrigerator
for half a lifetime. I don't recall it lasting very long, but it's a
fairly heavy cake that isn't prone to drying out.

Carol

Dave Smith wrote:

> Could this be as good as the Sherry Bundt cake my wife makes from scratch?
> She got the recipe from a friend about 30 years ago and everyone who tries
> it goes nuts over it. It really is delicious. She also does a 7Up Bundt
> cake using 7Up as the rising agent. I love both these cakes but we seldom
> make them because they are large cakes and just two of us here now, so we
> are eating cake forever.
>
>
I'd love to see that recipe!

--
Jean B.

Damsel in dis Dress wrote:
> This is really, really, really good!

Could it be made using the standard "Sand Cake" recipe as a base:

200 gram sugar
200 gram butter
4 eggs
200 gram flour
1 tbsp baking powder


--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------