Grandma’s wine cake

This version of Grandma’s wine cake does not use the traditional yellow cake mix, but it still uses the instant pudding mix. Someday I’ll work on removing that as well.

Mix in a food processor:

  • 2 c. flour
  • 1 c. sugar
  • 1/4 c. brown sugar
  • 4 t. baking powder
  • 1 t. salt
  • 1 t. freshly grated nutmeg
  • 1 3.4 oz. box of instant lemon pudding
  • 6 oz. butter, cut into 12 pieces

Transfer to a stand mixer and add:

  • 3/4 c. cream sherry
  • 3/4 c. oil
  • 4 large eggs
  • 1 t. vanilla

Beat for 5 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees for 55 minutes or until a toothpick inserted in center comes out clean. Cool on a rack for 10 minutes and then unmold and pour on the following glaze while still warm:

  • 1 c. powdered sugar
  • 3 T. milk
  • 3 T. cream sherry

Now the hard part: wait. The cake really is best the next day. You can eat it while it is still warm, but it will taste a bit boozy. The cake keeps very well for up to a week.


One response to “Grandma’s wine cake

  1. All of the best cakes have booze and yellow cake mix. I think that when there’s alcohol around people like easy baking. Ask me about the Harvey Wallbanger cake.

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