There she was, in the middle of the room. Any attendee of the holiday party couldn’t have missed such a sight. Golden hair softly curled over her shoulders, light blue eyes stealing glances at small things that she found captivating…like a stray hand gliding down too low, a second helping of homemade pie, or an uncomfortable face at the height of conversation.
Sherry didn’t judge these instances; she was just curious. As she snapped back to attention to the story Hank was telling, she placed a friendly hand on his shoulder, threw back her head, and laughed. It was infectious, really. Made a person want to draw nearer, enter into the intimacy of the conversation, laugh with her.
She dressed for the season with a nutmeg brown knit sweater held tightly against her body, a circular scarf dyed a deep red, and dark-washed jeans. The coziness and colorfulness of Fall looked good on her.
Looking closer, small and rounded vanilla crème earrings peeked out from behind her light hair, offering just a hint of winter to come.
* * * * * *
Sam didn’t realize it, but she had been staring at the golden wine cake—perfectly placed in the middle of the dessert table—for one full minute now. Unable to resist the temptation, she slowly cut herself a slice of the Bundt cake, held the slice in her hand and admired its amber crème coloring and almost weightless composition, then finally took a bite; her taste buds immediately relished the lightly spiced and soft treat, picking up traces of sherry that would cling to her tongue long after the piece of cake was finished.
Recipe for Slightly Spiced Golden Wine Cake
*Source: The Messy Cooker’s mom!
Servings: One Bundt cake or 16 people
Time: 20 minutes prep + 40 minutes bake
Difficulty: Piece of cake…
- 4 large eggs
- ¾ cup dry sherry or cooking sherry
- ½ cup water
- ¼ cup vegetable oil
- 1 small box instant vanilla pudding mix
- 1 box yellow cake mix (I usually buy Betty Crocker’s Super Moist Yellow Cake Mix, but no need to stick to it)
- 1 tsp nutmeg
- PREHEAT YOUR OVEN TO 350 DEGREES FAHRENHEIT.
- Don’t sweat the wet stuff. Grab a large bowl and add all of the wet ingredients (eggs, sherry, water, and oil). Mix!
- Dry it out. Grab another large bowl and dump in the dry ingredients (vanilla pudding mix, cake mix, and nutmeg). Stir it up!
- Start dretting. Yep, I totally made this term up. I use it to remember the process of adding the dry ingredients into the wet ones (dret!). So slowly pour the dry ingredients into the wet mixture and whisk well (about 2 minutes) until all dry specks no longer appear in the batter.
- Pan it. No, do not berate your batter. That would be rude. Just butter and flour the Bundt pan. Then pour the batter into the pan, shaking it around until the surface is as flat as possible.
*Note: check out this video (and watch a man named Scott) for help on how to grease and flour your pan.
- Make your neighbors jealous. Let your cake bake for 40 minutes. By then, it should start smelling pretty amazing. Your neighbors will eye you with envy. When the time is up, use a toothpick (or a butter knife if picks aren’t available) and stick it into the thickest part of the cake. If the toothpick and/or knife comes out clean, the cake is done! If not, put back in for five more minutes or so.
- Maybe share with your neighbors…maybe.
Not that this cake really needs it, but I suggest topping the cake with powdered sugar for visual appeal. It’ll look like snow! So just grab a sifter, add powdered sugar, and let that snow-like sugar fall.
Quick Clean Up
Eat the leftover batter. Right out of the bowl. Don’t be shy, no one can see you. That’s the easiest way to get rid of the evidence…
Extra! Extra! Read All About It!
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Frankie Valli also likes Sherry. Here’s his rendition.
The t in Bundt is completely random. Find out why.