A not-too-sweet, moist, easy to make yellow bundt cake, laced with the aromas of sherry and nutmeg.
Preheat oven to 350 degrees (F).
Put all ingredients in the bowl of an electric mixer. Beat 5 minutes.
Pour into a greased and floured (or Baker’s Joyed) Bundt pan.
Bake at 350 (F) for about 45 minutes or until a toothpick–or piece or dry spaghetti–comes out clean. (Do check it, I’ve had it take as long as 60 minutes.)
Cool on wire rack while still in pan. Cake will probably deflate some. Invert and top with powdered sugar.
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Oh so good! It is almost like a pound cake in texture and richness. Make sure to allow the cake to cool completely uncovered before dusting with the powdered sugar or else the sugar will melt and dissapear. I only had Cream Sherry but it was wonderful. The sherry gives such a nice undertone of flavor. Even my teatoteler mother-in-law asked for seconds!
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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