This gluten-free Sherry Spice Cake tastes (and smells) exactly like my house did in 1983 when company was coming, which is what I was going for.
Lord, there are times where I just can’t help but miss the times when life was easier. I mean when it was WAY easier, like when I was 6 and I used to run open-armed to the back door when I heard my daddy’s work truck come in the garage.
He always guessed what mom was making for dinner. Much later, I found out that Saint Joanie would tell him what she was making when he called to say he was headed home (no cell phones back then, but all the farmers had dispatch radios.) I spent most of my childhood thinking he was clairvoyant.
Just before my most recent breakup – yes, that happened – I was having a tough day, and I decided I really needed my house to smell & taste like 1983. So, I attempted a gluten-free conversion on my mom’s Sherry Wine Cake. The smell was perfect, but the texture wasn’t. It was a very insult-to-injury moment, and I was too tired of failing to try to fix the recipe. Utter disappointment.
Then we broke up. Not because of the cake, but because of other ingredients that just didn’t come together correctly. My friends showed up with humor & love, and after a couple of weeks, I tried the cake again. As I went down the cake mix aisle, I realized what must have been missing: I’d used a gluten-free cake mix with less than 10 ounces in the box! I picked up the brand my mother used 30 years ago: 16.5 ounces. Could it be as easy as volume?
It was. I’ve tried the cake with several mixes now: Kyra’s Bake Shop Vanilla (but you have to get it on Portland) and Pamela’s Products Vanilla are my favorites. You should give it a try – I love it for a group dessert, for holiday buffets and for breakfast the next morning. And I love that I got it right.
XO XO XO – KC
Perfect Gluten Free Sherry Spice Cake
- 1 package gluten free yellow or vanilla cake mix minimum 13.5 oz
- 1 small package dry vanilla pudding mix 3.4-4 oz, Jello brand is gluten free
- 3/4 cup cream sherry wine
- 3/4 cup butter melted (oil can be substituted)
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 4 eggs
- Preheat oven to 350 degrees. (if your oven runs a little cold, set it for 365 degrees.)
- Combine all ingredients thoroughly in a large bowl, and mix at medium speed for 4-5 minutes. Scrape down sides of the bowl and mix again.
- Grease a Bundt pan or a 9x13 pan very well. Pour the batter into the pan and bake for 50-55 minutes. If using a Bundt pan, turn the cake out 5 minutes after you've removed it from the oven.
- Enjoy with coffee or wine & good friends.