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).
Roasted Rainbow Carrots with Miso Butter
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.
Sherry Glaze
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.
For an extra kick we plan to add a few slices of shaved Spanish Manchego cheese on the plate when we serve these at our party.
UPDATE: Read about our Sunken City Supper Club Springtime Jazz Feast event here!
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Those are the cutest little bundt pans!!
I love sherry.. and these bundt pans are as cute as a button!
Thanks for sharing!
And THEN you added the Manchego cheese. You had me with the bundt cake. I use a vegan butter substitute so must check out Challenge butter – haven’t seen that one around. I love small desserts – a huge restaurant portion is always too much – these are perfect. The sweet taste of sherry… with sherry…. a few bites. Those divine Marcona almonds and THEN you added cheese. I’ll be here Sunday. Have fun!
Thanks Claudia- yep, it was a winner for sure!
I adore that little cake pan, my sized desserts, I am turned off by huge dessert portions too.
LL
These sound very good and I’ll try that recipe. I like sherry a lot, lately I have been drinking, occasionally, Pedro Ximenez, the dark very sweet sherry. I used it when making my fresh fig jam. I added a cherimoya to the figs and some Pedro Ximenez. It gave the jam a very good flavor.
Hi Vagabonde – that sounds like a great pairing!
LL
This to me is an absolutely ‘perfecto’ final course. Can’t wait to see what preceded it.