Our water aerobics class is so much fun! While we are huffing and puffing to get fit, we often chat with one instructor (between exercise moves) about favorite recipes, current events, and more. Here is Kathleen G’s recipe for her favorite Wine Cake – my mother called it Sherry Cake, and it is REALLY DELICIOUS! (the alcohol bakes out – the rich aroma and flavor remains)

WINE CAKE

1 box yellow cake mix
1 small box vanilla pudding mix
3/4 cup vegetable oil
3/4 cup sherry
4 eggs
1 tsp cinnamon
1/4 tsp nutmeg

Mix all ingredients well with a mixer. Bake in a greased bundt pan for 40 minutes or until toothpick comes out clean. Let stand for 40 minutes before serving.

FROSTING

1/4 cup powdered sugar
1/4 tsp nutmeg
2 Tbsp. sherry

Whisk together (add sugar and sherry to get desired consistency) and pour over cake. (I poke the top of the cake with a fork so the frosting will soak in. I also wait til the frosting isn’t as wet and I sift powdered sugar over the top for a prettier effect!). Enjoy with coffee!! Kathleen

Jan’s note: Other options for topping:

• sprinkle powdered sugar over top (lightly)
• mix 2-3 T. frozen concentrated orange juice into powdered sugar, stir; spread over warm punctured cake
• grate lemon zest and squeeze lemon juice into powdered sugar, stir & spread over warm punctured cake

I first tasted these bite-sized treats when teaching in Alaska. This popular recipe appears multiple times on the internet, so I can’t credit the source! A few simple ingredients and about an hour’s time provides tasty bite-sized treats to serve, or inexpensive stocking stuffer gifts!