Indulge in the rich and moist Clay's Sherry Wine Cake. This classic dessert is infused with the flavors of sherry wine, creating a tender and flavorful cake that is perfect for any occasion. With a simple preparation process and common pantry ingredients, this recipe is a breeze to make. The cake can be enjoyed on its own or paired with a dollop of freshly whipped cream for an extra touch of decadence. Impress your family and friends with this delightful treat that will have them coming back for more.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sherry wine
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- Powdered sugar, for dusting
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sherry wine. Begin and end with the dry ingredients.
- Stir in the vanilla extract and chopped walnuts.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar. Serve and enjoy!
