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    You are in: Home / Recipes / Sherry Bundt Cake Recipe
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    Sherry Bundt Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 14, 2008

      I've made this at least 5 times and I can't believe I forgot to rate it! I picked this recipe because 3/4 bottle of Sherry from a previous chicken recipe. Boy was I happy that I did. Everyone loves this. The first time I made it exactly as written. But my personal preference has me to omit the nutmeg. Comes out real moist and not too sweet.

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    • on April 20, 2008

      As I was mixing this the sherry smelled so good! This is a very easy cake to make. I had to bake it 10 minutes longer as toothpick did not come out clean at 45 minutes. I also used Bakers Joy to spray the inside of my fancy pan. It came out really nice, check out the photo. I adopted this chef for the *Spring PAC 2008* game

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2006

      I brought this to a Mother's Day party and everyone said it was delicious. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2005

      An easy, deliciously moist cake.

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    • on November 23, 2005

      I am always on the lookout for great ways to make boxed mixes taste more like homemade. DH has a sweet tooth that requires that there always be a cake in the cake plate. This recipe is just the ticket. Thanks for the great recipe.

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    Nutritional Facts for Sherry Bundt Cake

    Serving Size: 1 (254 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1416.1
     
    Calories from Fat 429
    30%
    Total Fat 47.7 g
    73%
    Saturated Fat 7.2 g
    36%
    Cholesterol 76.0 mg
    25%
    Sodium 2059.5 mg
    85%
    Total Carbohydrate 231.5 g
    77%
    Dietary Fiber 3.1 g
    12%
    Sugars 134.2 g
    536%
    Protein 14.3 g
    28%

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