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!
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
This looks just so elegant, and yet adorable since it is tiny! I love bundt cakes, big or small. I think I need to check out this pan!
How precious!! And, the pairings are exquisite! I love the idea of sweet and cheese on the same plate!
what grows together goes together, and you’ve definitely got an Iberian trifecta going on here. I love your pairing of sweet (bundt/oloroso) and salty marcona almonds, combined with the variety of textural contrasts, there’s so much to like about this plate. I should also commend you on a daring combination of dessert and cheese courses. In UK, the debate always used to be which ought to come first dessert or cheese (my preference is for sweets before fromage), but you have encouraged your guests to figure it out for themselves, and diffused any potential conflict with the toasty flavors of oloroso – one of our favorite dessert wines.
Hi Jonny – thanks for your thoughtful comment. We were tickled with how this dessert was received. A real winner. I plan to make several variations on the theme. YAY for Sherry!
LL
They are just so darn cute! I could only eat about 50 of those at one sitting!
Me too, I love your pan and thanks for sharing those marcona almonds ! 🙂