Cream Sherry Bundt Cake

Fred and I took a 40 minute walk this morning on the park’s walking trail. While on our walk I met several people out for a stroll enjoying the cooler temperatures.

Later in the day John and Mike made a Wal-mart run. Leslie was at the laundry mat so I walked down to visit with her while the men were gone. When they returned we all decided to go for a ride. We rode over to Silver Dollar City to check out the Harvest Festival but found out the park was closed on Monday and Tuesday. So we rode around some more and ended up at the Stone Hill Winery. A tour was just about to start as we entered. The tour consisted of a movie, and a partial tour of the premises and ended with wine tasting. John and I found a couple of wines we liked and also some cream sherry.

By the time the tour was over it was getting close to dinner time so we returned to the campground and started preparing dinner. I cooked honey pineapple chicken with rice pilaf and Leslie cooked a delicious squash casserole to accompany it. Ok…..we decided to make a cake with the cream sherry we purchased at the winery. It was outstanding!!!!

Cream Sherry Bundt Cake (recipe supplied by winery)

The cake is very moist and fluffy. We all loved it. Here is the recipe in case someone would like to try it:

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Cream Sherry Bundt Cake

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix yellow cake mix with 4 eggs, ½ cup oil, ½ cup cream sherry and ½ cup water.

Chop ½ cut nuts, sprinkle some in bottom of pan. Pour in batter, top off with remaining nuts then bake 50 to 60 minutes.

Boil ½ cup butter, ½ cup sugar, ½ cup cream sherry. Pour over cake before inverting. Let set for 1 hour.

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Laugh everyday. Happy trails. Stay safe.