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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jeannette's Sherry Cake Recipe

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Jeannette's Sherry Cake image


This recipe for Jeannette's Sherry Cake, by , is from What to Cook During a Pandemic, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betsy Bowes


4 large eggs
1 3 oz package of Instant Vanilla Jello Pudding
1 Box yellow cake mix, Duncan Hines or Betty Crocker (NO pudding in it)
1 tsp nutmeg
C Wesson Oil
Cream Sherry (only cream sherry)


2 C confectionary sugar
⅓ C cream sherry
Combine above and whip until smooth

Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes
Pour into Bundt pan or angel cake pan that has been greased and floured
Bake for 50 minutes, depending on pan. Don't under-bake.

Turn the cake onto a plate while it is still hot and spoon the glaze over the top and the sides. Preparation time 60 minutes.

Personal Notes:
Personal Notes:
This was my mother in law Jeannette Bowes' recipe. She had her own catering company in Osterville while raising 5 children and living in and running the Spruce Tree Lodge.

This cake was made with love every time whether it be for a funeral, a birthday, a new baby, a new neighbor or any holiday, especially Christmas.

She is with me each and every time I break open that box.




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