"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cream Sherry Cake Recipe

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This recipe for Cream Sherry Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Smith Mathues (1918 - 2000)
Added: Saturday, September 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pk. yellow cake mix
1 pk. Jello lemon INSTANT pudding
4 eggs
3/4 C. cream sherry
3/4 C. oil
3/4 C. nuts, diced
pinch nutmeg
1 tsp. vanilla

Directions:
Directions:
Put all ingredients except nuts into mixing bowl; beat on low for 1 minute, then on high for 2 minutes.
Stir in nuts.
Pour into greased Bundt pan and bake at 350 degrees for about 55 minutes, or until cake pulls away from sides of pan. Cool on wire rack; invert to release.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour 15 minutes total time.
Personal Notes:
Personal Notes:
This doesn't need an icing, but a simple lemon glaze does add a nice touch.

 

 

 

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