Thursday, May 28, 2009

Sherry/Rum Cake

Source: Rashmi Prabhakar (a friend from work)
Time: 2 hours
  • 1 Box Yellow Cake Mix. ( I use Pillsbury with added pudding mix box)
  • 1 small box of Jell-O instant Vanilla pudding mix
  • 1/2 Cup of Water
  • 1/2 Cup of Oil
  • 1/2 Cup of Sherry (a kind of wine) or Rum.
  • 4 Eggs
  • 1Cup of Chopped Pecans
In Large Bowl add 1st 6 ingredients and mix with the electric mixture and add the chopped Pecans and mix and pour the batter in Greased Bundt Pan (I use PAM to Grease the pan) Bake at 325 for 1 hour. You might want to check the cake in 50 to 55 minutes. it might be done.

Once cake is done poke the
Cake all over with holes and pour the Glaze over. (To Poke Holes to the Cake I use Back of the Wooden Spoon) After pour the Glaze leave cake sit in the pan for 3 to 4 hours.

Ingredients for Glaze:
1 Cup Sugar 1/4 Cup Water
3/4 stick of Butter

In a small saucepan mix all 3 ingredients and cook it for 2 or 3 minutes and turn of the heat and add 1/4 cup Sherry.

When you want to take cake out of the pan need Reheat the oven for 325 heat the cake for 3 minutes or so. Invert the cake in to the Plate. This will
allow the cake to come out easy.

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