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.