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Recipe: Butter Cake With Sherry Sauce
Similar Categories: Butter, Cake, Sherry, Sauce
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
SHERRY SAUCE
1 cup water
1 cup granulated sugar
1 /4 cup medium dry sherry
Preheat the oven to 350°F. . Butter and flour a 9-inch round cake pan ..
Sift the flour, baking powder, and salt into a medium bowl. . Beat the
butter, sugar, and vanilla in a large bowl with an electric mixer at medium
speed until creamy .. Add the eggs, one at a time, until just blended after
each addition .. With mixer at low speed, gradually beat in the dry
ingredients. . Spoon the batter into the prepared pan .. Bake for 25-30
minutes, or until golden and a toothpick inserted into the center comes out
clean .. Cool the cake in the pan for 10 minutes. Turn out onto a rack and
let cool completely. . Sherry Sauce: Bring the water and sugar to a boil in
a small saucepan over medium heat, stirring constantly. Cook, without
stirring, until the mixture reaches 238°F, or the soft-ball stage. Remove
from the heat and let cool for 15 minutes .. Stir in the sherry. . Place the
cake on the rack in a jelly-roll pan. Poke holes in the cake with a skewer.
Spoon the sherry sauce over the cake. Scoop up any sauce from the pan and
drizzle on the cake.
Makes one 9-inch cake· Prep.· 35 min .. Cooking 25-30 min.
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
SHERRY SAUCE
1 cup water
1 cup granulated sugar
1 /4 cup medium dry sherry
Preheat the oven to 350°F. . Butter and flour a 9-inch round cake pan ..
Sift the flour, baking powder, and salt into a medium bowl. . Beat the
butter, sugar, and vanilla in a large bowl with an electric mixer at medium
speed until creamy .. Add the eggs, one at a time, until just blended after
each addition .. With mixer at low speed, gradually beat in the dry
ingredients. . Spoon the batter into the prepared pan .. Bake for 25-30
minutes, or until golden and a toothpick inserted into the center comes out
clean .. Cool the cake in the pan for 10 minutes. Turn out onto a rack and
let cool completely. . Sherry Sauce: Bring the water and sugar to a boil in
a small saucepan over medium heat, stirring constantly. Cook, without
stirring, until the mixture reaches 238°F, or the soft-ball stage. Remove
from the heat and let cool for 15 minutes .. Stir in the sherry. . Place the
cake on the rack in a jelly-roll pan. Poke holes in the cake with a skewer.
Spoon the sherry sauce over the cake. Scoop up any sauce from the pan and
drizzle on the cake.
Makes one 9-inch cake· Prep.· 35 min .. Cooking 25-30 min.
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