Sherry Cake

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 5 eggs
• 2 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup milk
• 2/3 cup sherry
• 2 teaspoon vanilla

Preheat the oven to 350 degrees. In the large bowl of an electric mixer, cream butter and sugar until light, about 8 minutes. Add eggs, one at a time, beating well after each addition.

In a medium bowl, stir together flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, alternately with the milk and sherry, to form a thick batter. Stir in vanilla.

Spray decorative baking pans with nonstick spray-with-flour and spoon the batter into the pans. Bake 30 to 35 minutes or until a pick comes out clean when inserted into the cakes. Allow the cakes to cook 20 to 25 minutes, then remove them from the pans. Prick the cake tops with a fork while they are warm and drizzle with the Sherry-Sugar Glaze.

Sherry-Sugar Glaze

• 1 cup confectioners’ sugar
• ½ cup sherry

Gradually whisk sherry into the confectioners’ sugar until it is smooth. Slowly spoon the glaze over the cakes so they absorb the glaze. Allow the glaze to dry before covering.