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Sherry Wine Cake - Drunken Wine Cake
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A bundt style cake that is rich in flavor and wonderful moist texture. Great with tea or on banquet table. EASY and ELEGANT!

S. Chokel

Serves/Makes:10 or more slices

  • 1 package yellow cake mix
  • 1 3 oz (84 grm). package butterscotch instant pudding
  • 3 jumbo eggs, or 4 large, lightly beaten
  • 1 cup (225 ml) cooking oil (canola, corn or vegetable best)
  • 1 cup (225 ml) sherry wine (not cooking wine, the real thing)
  • 1 oz (28 grm). poppy seeds
  • powdered sugar for garnish
  • Preheat oven to 350 degrees (175 C.).
  • Grease and flour a bundt or tube pan.
  • In a large deep mixing bowl, mix all the ingredients together and beat on a medium speed for 5 minutes.
  • Pour into greased and floured bundt (or tube) pan.
  • Bake for 55 to 60 minutes.
  • Remove from oven when a toothpick comes clean, and cool.
  • Leave plain or sprinkle with powdered sugar when cooled.
I have made this cake substituting Frangelico and Vanilla pudding and added a chocolate glaze and hazelnuts to decorate the top.

This is a really wonderful cake and so very easy and quick to have ready for dinner within just 2 hours.

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