Mom's Sherry Cake

"Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)"
 
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Ready In:
55mins
Ingredients:
11
Yields:
1 cake
Serves:
6-9
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ingredients

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directions

  • (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
  • Combine cinnamon mixture.
  • Butter the sides and bottom of Bundt or angel food tin.
  • Sprinkle part of cinnamon mixture into pan covering sides and bottom.
  • Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
  • Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
  • Let cool; place on serving plate.
  • Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
  • Let frosting set before serving.
  • Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).

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Reviews

  1. 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.
     
  2. This is my favorite cake that I ask my wife to make for me!
     
  3. 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.
     
  4. 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!!
     
  5. 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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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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