This Sherry Wine Cake tastes like Christmas and I'm here for it. With tons of nutmeg and flavorful sherry wine, this bundt cake is easy and delicious to serve during the holidays or any time of year.
In a mixing bowl, add dry cake mix and dry pudding. (not made, just the powder)
Add oil and sherry wine.
With a hand mixer beat on medium to mix well.
Add in one egg at a time, beating in between each egg.
Beat for about 5 more minutes after the last egg.
Add nutmeg and mix well.
Oil and flour a Bundt pan (or use spray like I do).
Bake at 350 degrees for 40 minutes and test.
Watch carefully - do not over bake.
Turn out of bundt pan immediately.
Let cool completely.
Sprinkle with powdered sugar.
Then eat your face off.
Nutitrion
Serving Size: 1 piece
Calories: 313 kcal
Carbohydrates: 28 g
Protein: 4 g
Fat: 20 g
Saturated Fat: 3 g
Trans Fat: 0.1 g
Cholesterol: 55 mg
Sodium: 184 mg
Sugar: 19 g
Unsaturated Fat: 16 g
Reviews
Gayle Smalley on 2026-04-04 (5 stars): I have been baking this since 1963. I got recipe from the Calif Wine Advisory Board in San Francisco. Their origins list Mrs. W H Lubsen and the Washington DC Wine Advisory Board. At that time a yellow cake mix weighed 1lb 3oz. It is a family favorite. I make with Christian Bros sweet sherry wine.
Joellen Resare on 2022-03-17 (4 stars): Sharon, I have been making this cake since the 60’s, actually. I am a retired caterer, and I picked up a couple of tips from your commenters. Yes, add more nutmeg, definitely. However, NEVER dump a hot cake out of the pan. Ever. You need to give it time to set up. If you dump a hot cake, especially out of a bundt pan, you are bound to get half a cake. And that goes for brownies also, or any bar cookies. I would wait about 10 minutes. On the other hand, don’t let it get cold, you will have the same problem…sticking. And whoever mentioned cinnamon in a marble cake mix….Genius! Will definitely try that one.
Hello from another SOCal girl!
