Donna's Sherry Wine Cake

10 Reviews Add a Pic
Donna Johnsen
Recipe by  Donna Johnsen

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

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Adjust Servings

Original recipe yields 1 bundt cake



  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)

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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

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.

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



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Harvey Wallbanger Cake


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Root Beer Float Cake I