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    You are in: Home / Recipes / Mom's Sherry Cake Recipe
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    Mom's Sherry Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 09, 2002

      I used to make this cake years ago - with a glaze of powdered sugar & sherry. I know for a fact it is fabulous. In fact - after seeing it here today I'm going to make it again this weekend.

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    • on May 13, 2002

      This is my favorite cake that I ask my wife to make for me!

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    • on May 18, 2002

      Steingrim asked me to make this for him again today, so I did. The aroma in the house is wonderful!! I took Chris' suggestion and made the drizzle frosting with sherry, too, and it worked quite well. I must say, there's a reason this was my favorite cake when I was growing up. It is SO darn good!!

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    • on May 18, 2002

      This is an excellent cake. It is delicious and beautiful too. When sliced, you can see the very lovely ripples of cinnamon-cocoa sugar swirling through the cake. I ate two slices as soon as it cooled enough to handle and everyone in my family loved it as much as I did.

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    • on April 28, 2013

      This is a wonderful cake, I learned how to make it when I was cooking with mom as a teenager. It sounds so good, I'm going to make it in the morning for the family picnic, and use Sheery instead of the milk for the frosting. Yum, Yum..<br/>Cxstitcher

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    • on December 19, 2007

      I loved this recipe. I tried it because I had a bottle of cream sherry that I had bought for another recipe. The only change I made was to leave out the cocoa powder after reading the other reviews about burning. I did have to cook it for about 15 to 20 minutes longer than the recipe called for (probably because of the silicon bundt pan I used, but without the cocoa, it did not burn at all, and we did not even miss the cocoa. Everyone raved about the cake.

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    • on November 11, 2004

      What a wonderfully unusual cake. I adored it, DH however was not excited about it, he kept telling me he thought it tasted burnt. I did not have this problem at all and suspect he didn't care for the cocoa-cinnamon mixture. I will try it again without it and tell him he is eating poundcake! I also used sherry instead of milk in the glaze. A recipe I feel tastes as wonderful as it looks!

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    Nutritional Facts for Mom's Sherry Cake

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 875.4
     
    Calories from Fat 367
    41%
    Total Fat 40.8 g
    62%
    Saturated Fat 6.2 g
    31%
    Cholesterol 142.7 mg
    47%
    Sodium 839.9 mg
    34%
    Total Carbohydrate 113.8 g
    37%
    Dietary Fiber 1.9 g
    7%
    Sugars 80.9 g
    323%
    Protein 8.2 g
    16%

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