Pooter's Wine Cake

Pooter's Wine Cake
  • PREP TIME
    5 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    16 People
  • VIEWS
    57

Experience the delightful Wine Cake, a supremely moist and tender confection infused with the subtle warmth of sherry and a hint of spice. Even better the next day, if you can resist!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    47 mg
  • Fiber
    0 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    423 mg
  • Sugar
    21 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking. (5 minutes)

02

Step

In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, and ground nutmeg. (2 minutes)

03

Step

Create a well in the center of the dry ingredients. Add the water, vegetable oil, eggs, and sherry. (3 minutes)

04

Step

Using an electric mixer, begin mixing on low speed until the ingredients are just blended. Scrape down the sides of the bowl to ensure everything is incorporated. (2 minutes)

05

Step

Increase the mixer speed to medium and beat for 4 minutes, until the batter is smooth and well-combined. (4 minutes)

06

Step

Pour the batter into the prepared Bundt pan, spreading it evenly. (1 minute)

07

Step

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. (45 minutes)

08

Step

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

09

Step

Once the cake is completely cool, dust generously with confectioners' sugar before serving. (2 minutes)

For a richer flavor, consider using a high-quality sherry. Amontillado or Oloroso sherry would both work well.
Don't overbake the cake, as it will dry out. Check for doneness with a toothpick at the earlier end of the baking time.
If you don't have a Bundt pan, you can use a tube pan instead. Adjust baking time as needed.
The cake can be stored in an airtight container at room temperature for up to 3 days.

Bailee Fay

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 19 Ratings)
Total Reviews: (8)
  • Justina Moen

    Easy to make and a crowd-pleaser. I’ve made it for several gatherings, and it’s always a hit!

  • Providenci Mcglynn

    This cake is incredibly moist and flavorful! The sherry adds a lovely warmth.

  • Colton Farrell

    Used a salted caramel instead of vanilla pudding mix and it was delicious!

  • Francisco Schoen

    I was skeptical about the cake mix, but this turned out amazing!

  • Kallie Botsford

    Simple, quick, and tastes like something much more complicated. Perfect for a last-minute dessert.

  • Fae Hand

    My bundt pan wasn't quite the right size, but it still came out great.

  • Xander Ullrich

    I added a glaze made with sherry and confectioners' sugar – divine!

  • Felicity Wisozk

    I’ve made this cake several times and it always comes out perfectly. A reliable recipe!

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