Facebook Twitter

Spiced Sherry Cake

Spiced Sherry Cake
Spiced Sherry Cake

Divided into 8 Servings

Calories 351 (29% from fat)
Fat 11 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 65 mg.
Sodium 577 mg.
Carb. 54 gram
Fiber 1.5 gram
Sugar 4 gram
Sugar Alcohol 24 gram
Protein 11 gram

Divided into 12 Servings

Calories 234 (29% from fat)
Fat 7.5 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 43 mg.
Sodium 384 mg.
Carb. 36 gram
Fiber 1 gram
Sugar 3 gram
Sugar Alcohol 16 gram
Protein 7.5 gram


buttery cooking spray

1 package sugar free yellow cake mix
(We used Pillsbury Sugar Free Classic Yellow Cake Mix.)

1 package (0.8 oz.) sugar free vanilla pudding mix
(We used Vanilla Jell-O Cook & Serve Sugar Free & Fat Free.)

2 scoops (2/3 cup) vanilla protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1 Tbsp. orange zest, grated

1 tsp. cinnamon, ground

1/2 tsp. allspice, ground

1/2 tsp. nutmeg, ground

2 large whole eggs

4 large egg whites

1/4 cup vegetable oil

1/2 cup fat free half & half cream

3/4 cup sherry

1 Tbsp. powdered sugar

This cake is only as good as the sherry you put into it. Our version triples the protein and cuts out nearly 20 grams of sugar per slice. For a really indulgent version add fruit and whipped cream on top.

Spiced Sherry Cake

1. Preheat oven to 350 degrees Fahrenheit. Lightly coat a bundt cake pan and set it aside.

2. In a large mixing bowl, lightly whisk together the first seven ingredients, cake mix, pudding, protein powder, orange zest, cinnamon, allspice and nutmeg.

3. Add all the remaining ingredients EXCEPT powdered sugar to the bowl. Then use a blender and beat on low speed for 30 seconds. Once it's mixed, increase speed to medium and beat for an additional 2 minutes.

4. Pour the batter into the prepared bundt pan and bake for 35 to 40 minutes until a wooden toothpick inserted into the middle comes out clean.

5. Once it's done, remove it from the oven and let it sit for 10 minutes before putting the cake onto a plate. Dust with the powdered sugar, cut and serve.

6. Cover leftover slices and keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Yield: 8 or 12 Servings

 Spiced Sherry Cake
Spiced Sherry Cake Slice

  • Print Friendly and PDF
    More Recipes