food for thought

by michelle

vanilla sweet vermouth cake

with 2 comments

Although I don’t normally use packet mixes, my good friend Rosalie gave me this recipe. The cake is moist, alcoholic and reminiscent of Rum Baba.

Preheat your oven to 180C (350F). In a bowl combine 1 packet of vanilla cake mix, 1 packet of vanilla instant pudding mix, 4 eggs, 1 teaspoon of ground nutmeg and ⅔ of a cup each of salad oil and sweet vermouth (you could replace this with sweet sherry or marsala if you prefer). Beat until smooth then pour into a prepared bundt tin or ring tin and bake for 45 -50 minutes. Serve at room temperature with berries.


Written by michelle picker

October 12, 2012 at 3:30 pm

2 Responses

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  1. I made this cake with a butter yellow cake mix and dry vermouth. It smelled amazing while it was in the oven and makes a very solid, moist cake with an interesting flavor. My boyfriend who HATES liquor used in cooking told me I can eat the other cake that’s in the fridge and he’ll eat the vermouth cake. Thank you for this recipe!

    Flo Werner

    January 22, 2013 at 1:14 am

    • Mine was quite light but VERY moist. I guess the density of the cake would vary with different cake mixes. I’m glad it worked out for you!

      michelle picker

      January 25, 2013 at 2:45 pm

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