Sunshine Sherry Cake
  • 1 package lemon cake mix
  • 1 small package instant lemon pudding mix
  • ½ cup salad oil or canola oil
  • 1 cup sherry
  • 4 eggs
  • 1 Tablespoon freshly grated orange peel
  • Orange-Sherry Glaze- recipe follows
  • Sherry Whipped Cream Topping- recipe follows
  • 1 can mandarin orange segments, drained and chilled
  1. Heat oven to 350 degrees. Grease a 10-inch tube pan; set aside.
  2. Beat cake mix (dry), pudding mix (dry), oil, sherry, eggs, and orange peel in a large mixer bowl on low speed for 1 minute, scraping bowl occasionally. Beat on medium speed for 4 minutes. Pour batter into prepared pan. Bake until top of cake springs back when touched lightly with finger, about 40-45 minutes. Cool right side up on wire rack for 15 minutes. Remove from pan and cool completely.
  3. Cut cooled cake in half horizontally to make 2 layers. Place top half of cake, cut side up, on a serving plate. Pour half of the cooled orange-sherry glaze over cut side of cake; spread to the edges. Place remaining layer, cut side down, on top of glaze. Spread remaining glaze over top of cake, allowing some to drip down the sides. Spoon or pipe dollops of the sherry whipped cream on top of cake; garnish with mandarin orange segments.
  4. Orange-Sherry Glaze: In a small saucepan, heat together 1 jar (16 ounces) orange marmalade with 3 Tablespoons sherry. Heat to boiling; reduce heat and simmer, stirring occasionally, for 5 minutes. Cool to room temperature.
  5. Whipped Cream-Sherry Topping: In bowl of electric mixer using whip attachment, beat 1 cup chilled whipping cream, 2 Tablespoons granulated sugar, and 1 Tablespoon sherry until stiff peaks form.
Recipe by The Culinary Cellar at