Donna's Sherry Wine Cake

Donna Johnsen 0

"It gives you an extremely unique taste with a lot of moisture, and goes very well with a scoop of vanilla ice cream."

Ingredients {{adjustedServings}} servings 357 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Prepare a bundt pan by oiling the sides. Preheat oven to 350 degrees F (175 degrees C).
  2. Blend all ingredients until well moistened. Pour batter into pan.
  3. Bake for 40 minutes, or until done. Remove cake from oven, and cool.
  4. Dust top with confectioners' sugar.
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Reviews 10

  1. 10 Ratings


My mom has made this cake since the 70's. Always a hit with the office crowd. You can make a glaze for the cake using sherry, powdered sugar and melted butter. Bring your desired amounts to a boil and spoon over the cake.


I was a bit surprised at how "strong" the sherry flavor was. I love the taste of sherry, but this was way too much for the cake. Then I spoke with a friend who has the same "exact" recipe with one exception.....1 pkg of instant vanilla pudding. I followed the recipe again, but this time I added the pudding, and boy did that make all the difference in the world. It was even more moist and velvety smoothe! I suggest amending the recipe to incorporate the package of instant pudding!

Karl Fish

This cake was REALLY fast to make, and tasted great right out of the oven! It was a little too mushy for my taste. If I was to make it again, I'd cut back on the liquids.