Recipe courtesy of Robbin Gourley
Recipe courtesy of Robbin Gourley
Watch how to make this recipe.
Sugar Crust Poundcake with Sherry Sauce
Getting reviews...
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 565
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 0 g
- Sugar
- 57 g
- Protein
- 6 g
- Cholesterol
- 171 mg
- Sodium
- 59 mg
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 565
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 0 g
- Sugar
- 57 g
- Protein
- 6 g
- Cholesterol
- 171 mg
- Sodium
- 59 mg
Ingredients
Sherry Sauce:
Directions
- Preheat oven to 300 degrees F.
- In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below).
Sherry Sauce:
- Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
- Makes 3/4 cup
Looking for Something Else?
Related Pages
- Seafood Pasta with Sherry Tomato Cream Sauce...
- Pork Chops with Sherry Vinegar Sauce Recipe
- Grilled Rack of Pork with Sherry Vinegar BBQ...
- Chocolate Sauce Recipe
- Creamy Caramel Sauce Recipe
- Pan Fried Oysters with Aged Sherry Sauce and...
- Crepes with Seafood Filling and Lobster Sauce...
- Bread Pudding with Sherry Sauce Recipe
- Squid in Sherry Sauce Recipe