Sherry Cake and Custard Sauce

Looking for a lavish dessert? Then bake this sherry cake topped with custard sauce and garnished with raspberries – a delightful treat for a crowd.

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  • prep time 30 min
  • total time 2 hr 0 min
  • ingredients 12
  • servings 16
 

Ingredients

Cake

1
pkg.yellow cake mix
1
(3.4-oz.) pkg. instant vanilla pudding and pie filling mix
3/4
cup dry sherry or orange juice
1/2
cup oil
4
eggs

Custard Sauce

1 1/4
cups dairy eggnog (not canned)
1 1/4
cups milk
1
(3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1/4
cup dry sherry or orange juice

Topping and Garnish

1
tablespoon powdered sugar
1
pint (2 cups) fresh raspberries
2
sprigs fresh mint leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Generously grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  • 2 Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
  • 3 Meanwhile, in medium saucepan, combine eggnog, milk and regular pudding mix; with wire whisk, mix until smooth. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; stir in 1/4 cup sherry. Place plastic wrap directly on surface of pudding; refrigerate 1 1/2 hours or until cool.
  • 4 Place cake on serving plate. Sift powdered sugar over top of cake. Fill center with raspberries; garnish with mint leaves.
  • 5 To serve, cut cake into thin slices; place on individual serving plates. Spoon sauce over cake; top with raspberries. Refrigerate any leftover custard sauce.
  • 1 Heat oven to 350°F. Generously grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  • 2 Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
  • 3 Meanwhile, in medium saucepan, combine eggnog, milk and regular pudding mix; with wire whisk, mix until smooth. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; stir in 1/4 cup sherry. Place plastic wrap directly on surface of pudding; refrigerate 1 1/2 hours or until cool.
  • 4 Place cake on serving plate. Sift powdered sugar over top of cake. Fill center with raspberries; garnish with mint leaves.
  • 5 To serve, cut cake into thin slices; place on individual serving plates. Spoon sauce over cake; top with raspberries. Refrigerate any leftover custard sauce.

EXPERT TIPS

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Expert Tips

Tipsy squire, also called tipsy parson or tipsy pudding, was a favorite colonial dessert. The old English recipe called for wine or brandy-soaked sponge cake sprinkled with almonds and layered with custard or whipped cream. Our contemporary version is quick to assemble and contains sherry in both the cake and the custard sauce.

Cream sherry is the sweetest variety of sherry, but is also darkest in color. Dry sherry works best here because of its light color.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
),
Cholesterol
65mg
65%;
Sodium
490mg
490%;
Total Carbohydrate
44g
44%
(Dietary Fiber
2g
2%
  Sugars
30g
30%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
6%;
Iron
6%;
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.