One signature of our Sunken City Supper Club is a Sherry Course. We’re in love with Sherry! We tested this mini sherry Bundt cake with sherry glaze, garnished a sprig of rosemary, paired it with roasted and salted Spanish Marcona almonds as we sipped Oloroso sherry. Bingo! Sweet, salty, crunchy, nutty, creamy, toasty…
Last December I was contacted by Challenge Dairy’s Marketing Team to see if I might want to receive a sample, cook with their butter, and write about it on Taste With The Eyes. Happy to, especially since Challenge Butter is the brand I use. Back then I shared these delightful Roasted Rainbow Carrots with Miso Butter (recipe here).
Recently the folks at Challenge Dairy paired up with the folks at Nordic Ware and shipped out some new goodies. I was especially excited to receive the adorable Bundt Tea Cake & Candy Mold, Challenge Butter coupons (available here, just click on your state) and a Bundt cookbook! Cookbooks are always welcome…thanks so much!
Jupiter aligned with Mars! As we were looking for something tasty to pair with Oloroso Sherry at our upcoming affair, I came across a recipe for Almond Sherry Cake in my new Bundt cookbook! And not being an advanced baker, it is my kind of cake recipe; it uses a mix!
The original recipe calls for sliced almonds and a streusel filling. I modified the recipe to serve as mini cakes:
- 1 pkg. 18 oz.yellow cake mix
- 4 large eggs
- 3/4 c. cream sherry
- 3/4 c. vegetable oil
- 1 pkg. 3.5 oz. instant vanilla pudding
- fresh grated nutmeg
Lightly coat mini Bundt pan with non-stick baking spray. In a large bowl combine all ingredients. Mix at low speed one minute, then at medium speed 3 minutes. Spoon into pan and bake at 350° for about 15- 20 minutes.
Three Ingredients: Cream Sherry, Powdered Sugar, and Challenge Premium Butter
Mix the following ingredients together. Add a teaspoon or two of hot water to get the right consistency to drizzle over the mini cakes. We use a less expensive (but still tasty) cream sherry in the recipes/ serve with a higher end sherry for sipping.
- 1 c. powdered sugar
- 1/4 c. melted butter
- 2 T. cream sherry
Bodega Dios Baco NV Oloroso Sherry, Jerez, Spain
Aromas of nuts, vanilla and caramel.
Rich nutty semi-sweet creamy flavor.
Great balance between sweet and dry.
For more on delicious Vinos de Jerez, please visit the Bodega Dios Baco website here.
UPDATE: Read about our Sunken City Supper Club Springtime Jazz Feast event here!