Sherry Cake or Sand Cake
Indulge in the timeless elegance of Sherry Cake, also known as Sand Cake, a velvety dessert with a tender crumb and aromatic twist. This classic treat combines the richness of butter and eggs with the warm spice of nutmeg and the luxurious depth of sherry wine, creating a flavor profile that’s both comforting and sophisticated. Baked to perfection in a bundt pan, its golden exterior is as inviting as its melt-in-your-mouth texture. Perfect for celebrations or a simple afternoon indulgence, this easy-to-make treat can be dusted with confectioners’ sugar for an eye-catching finish. Whether served with tea or as a post-dinner delight, this show-stopping sherry cake is sure to impress your guests and elevate any occasion.
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Ingredients
- 280 grams All-purpose flour
- 200 grams Granulated sugar
- 200 grams Unsalted butter
- 4 large Eggs
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 120 milliliters Sherry
- 1 teaspoons Vanilla extract
- 2 tablespoons Confectioners' sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour a bundt pan or tube pan, ensuring all its grooves are coated to prevent sticking.
Step 2
In a medium bowl, sift together the all-purpose flour, baking powder, ground nutmeg, and salt. Set aside.
Step 3
In a large mixing bowl, cream the unsalted butter and granulated sugar using a hand or stand mixer on medium speed, until the mixture is light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 5
Stir in the sherry and vanilla extract until well combined.
Step 6
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed after each addition until just incorporated. Do not overmix.
Step 7
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely.
Step 10
If desired, dust the completely cooled cake with confectioners' sugar for a decorative finish before serving.
Nutrition Facts
| Serving size | (1034.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3777.6 |
| Total Fat 193.6g | 0% |
| Saturated Fat 106.7g | 0% |
| Cholesterol 1186.9mg | 0% |
| Sodium 2408.2mg | 0% |
| Total Carbohydrate 441.2g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 222.5g | |
| Protein 55.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 195.8mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 692.8mg | 0% |
Source of Calories