This baseball season has been a wacky one. We've had more cold, wet, and downright miserable game days than I can count. And through it all, the steadfast family and friends of the players sat huddled under blankets and umbrellas, clapping and cheering for every kid on the team. I cannot count myself among this incredible group of fans, I have only attended games when the weather was decent. Selfish? Probably. But considering all the games and practices I've attended over the years and my sincere hatred of being cold, I felt it was okay. Besides, I always tried to have a hearty home cooked meal ready and waiting when the games were over. That counts, right?
What does this tender little story have to do with cake? Well, about a month ago I got a hankerin' for an unassuming cake I used to get regularly at a coffee shop, near my old job, called Revolutions. I hadn't had it in years, but for no good reason, really longed for a slice. So at the last minute, I decided to try to recreate it and surprise our team's biggest fan's with a special treat just for them to enjoy at today's game.
The cake finished baking right when it was time to leave. I threw my camera, a knife, and a stack of napkins in my purse. Then grabbed my cake carrier and a cooling rack in one hand and the piping hot cake in my other oven-mitted hand and headed to the car. The cake cooled slowly as my son and I drove the twenty minutes to the baseball complex, all the while filling the car with decadent aroma of nutmeg and sherry. Yum!
When we arrived, my son bolted ahead to warm-up and I stayed with the cake while it continued to cool. One of the coaches saw me sitting in the back of my car and walked up to me. "Cake?" he asked. I smiled, "Yep, its a special treat for the parents today." He looked down at the cake with a slight tone of disappointment and muttered, "No frosting?" "Nope, no frosting. Believe me, this cake doesn't need it."
I admit, the cake did look a little stark, perhaps even a little boring, but frosting might even have ruined it. As it baked the outside of the cake got a sweet, slightly crispy crust. Sometimes simple is good.
Cream Sherry Bundt Cake
Yield: 16-25 slices depending on the size of the slices.
1 box yellow cake mix (no pudding in the mix)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1 small box instant vanilla pudding
1 teaspoon nutmeg
3/4 cup vegetable oil
3/4 cup cream sherry (I bought the least expensive one at the grocery store)
Preheat oven to 350F. Grease and flour a Bundt pan (or just use Pam for Baking). Combine all the ingredients into a mixing bowl and mix on low speed for about 30 seconds. Scrape down the bowl and increase speed to medium high and beat for about two minutes. Pour in prepared pan and bake 45 to 60 minutes, until a toothpick comes out clean. Cool for twenty minutes. Eat warm or wait until its completely cooled off.
I have never heard of cream sherry, I will have to look for it next time I am at the store. That sounds really good!
ReplyDeleteAs I walked into the house to pick up the scorebook, I almost fell on the floor in delight at the smell. I eagerly looked around for a spare piece, maybe some crumbs or even a battered mixer blade. No such luck!
ReplyDeleteSo of course, I was overjoyed when I arrived at the game and there were still pieces left. I didn't taste the sherry; the whole cake was just wonderful. Moist, rich, with just the right sweetness, and a texture both substantial and not too heavy.
You are absolutely right. This cake, a favorite one from my youth, does NOT require frosting. Thanks for the happy memory.
ReplyDeleteWhat great photos! So yummy looking!
ReplyDeletebakingblonde - me either, until I had this cake. It's a wonderful flavor that isn't too alchol-y. One of the kids tried it at the game and they liked it (although she said that tasted like warm buttered toast!)
ReplyDeletekate - it was my absolute pleasure!
My sweet and saucy - thank you! That's saying a lot considering all the insainly beautiful photos on your blog!
The recipe for this is a lot like my favorite rum cake recipe. And of course, now I'm hankering for a slice. Might have to make some soon!
ReplyDeleteYum, the bundt cake looks perfect. Never heard of cream sherry, sounds like it would be good though! BTW, do you have a "good" fudgy brownie recipe? Or a tiramusi recipe?
ReplyDeleteJulia, this was my favorite this baseball season. Absolutely wonderful melt in your mouth cake. We miss your desserts now that the season is over!
ReplyDeleteI make it this way, and it has the moist pound cake consistency you are looking for :)
ReplyDeleteLoving Annie’s Mouth-Wateringly Yummy Sherry Cake
(1) box 18 oz Betty Crocker Super Moist Butter Recipe Yellow Cake Mix
(1) box 4 oz Jello instant pudding and pie filling - vanilla
1/3 cup vegetable oil – corn oil or canola oil
½ cup bottled Fiji water
½ cup sherry (Harvey’s Bristol Cream in blue bottle, original superior – sweet)
4 extra large grade aa eggs – room temperature
1/3 cup chopped pecans
Grease bundt pan and flour it, shaking out excess.
Sprinkle nuts on bottom of bundt pan.
Whip everything together in mixmaster on high for 3 minutes
Fill bundt pan with mixture, and bake at 325 for 50 minutes or until golden brown.
Make Glaze 5 minutes before cake is to come out of the oven
Glaze
½ cup sweet sherry
2 tbs. butter (plugra ?)_
1 cup sugar
Heat everything in a small saucepan and bring to a slow boil/simmer for 3 – 4 minutes, stirring constantly.
Remove cake from oven.
Put big piece of waxed paper on top of stove rack.
Poke lots of tiny holes in the bottom of the cake with a toothpick.
Slowly pour glaze over the entire cake, and let cool for 2 hours.
Remove cake from bundt pan and refrigerate for an hour, then serve immediately.
So did it taste like Revolutions' verson??
ReplyDeleteI would love to know because I have had that cake in the bake of my mind for years myself!
Hi Shannon - I think it did. There's was a more of a pound cake, more heavy and dense. But the flavor was spot on. :-)
ReplyDeleteEither way, I think if you try the cake, you'll love it. :-)
This is such a great recipe...and I'm so lucky to have a hubby that likes to make me sweet treats. There's something about this cake that tastes so familiar.....I can't put my finger on it - but it just makes me happy...and no, it's not the alcohol content!
ReplyDeleteI make the same cake, its THE BEST. The only differences are, I use 4 eggs and large box of vanilla instant pudding, and 1/4 cup bourbon. My recipe doesnt call for nutmeg and after its mixed we add 1 cup of crushed walnuts....YUM
ReplyDelete