May 26, 2009

Cream Sherry Cake

Cream Sherry Cake (as adapted from Bretts’s Neighbor Louie)

1 3/4 cup sugar
1 cup olive oil
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup cream sherry

1 cup powdered sugar
1/4 cup orange juice
1/4 teaspoon vanilla extract

For cake: Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan. Using electric mixer, beat sugar, olive oil, eggs and vanilla in large bowl to blend.

Mix flour, baking powder and salt In medium bowl. Stir dry ingredients alternately with sherry into sugar mixture, beginning and ending with dry ingredients.

Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 45 minutes. Cool cake in pan 10 minutes.

OPTIONAL: Prepare glaze: Whisk all ingredients in small bowl to blend.

Turn out cake onto rack. Spoon glaze over warm cake. Cool cake completely. Slice and serve.

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