Perfect Gluten Free Sherry Spice Cake
This incredibly delicious Sherry Cake is full of warm spices, and comes together easily with a boxed cake mix. It's tender, smells amazing, and is truly delicious.
Servings: 10 servings
Calories: 152kcal
Equipment
- bundt pan
Ingredients
- 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
- ¾ cup cream sherry wine dry sherry or brandy will work too
- ¾ cup butter melted (oil can be substituted)
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 4 eggs
Instructions
- 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.
Notes
Store the cake on the counter covered in plastic wrap. I bet it won't last long.
Nutrition
Calories: 152kcal | Carbohydrates: 1g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 136mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 0.3mg