Sherry Bundt Cake

Ingredients and Weight:

• 1 box yellow cake mix (18.25 ounces)
• 1 box instant vanilla pudding mix (3.4 ounces)
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup milk
• 1/3 cup dry sherry

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, combine the cake mix, pudding mix, butter, eggs, milk, and sherry. Beat on medium speed for 2 minutes until smooth.
3. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information (per slice):

• Calories: 350
• Fat: 15g
• Sodium: 300mg
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful
• Rich yellow color
• Hints of sherry enhance the flavor
• Perfect for special occasions or everyday treats

User Comments:

• "This cake was a hit at my party! It was so delicious and moist."
• "I love the sweetness of the cake combined with the subtle sherry flavor."
• "It's so easy to make, even a beginner baker can master it."
• "The bundt pan gives it a beautiful presentation."
• "The cake stays fresh for days, making it perfect for busy households."

Special Precautions and Tips:

• Make sure to use dry sherry, not cooking sherry.
• If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking dish. The cooking time may vary slightly.
• Allow the cake to cool completely before inverting it to prevent breakage.
• Store the cake in an airtight container at room temperature for up to 3 days.