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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Recipe Information
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)
Instructions
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.
In a medium bowl, sift together the all-purpose flour, baking powder, ground nutmeg, and salt. Set aside.
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.
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.
Stir in the sherry and vanilla extract until well combined.
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.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
If desired, dust the completely cooled cake with confectioners' sugar for a decorative finish before serving.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 18.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
