This Sherry Tea Cakes Recipe is a moist and easy recipe, which uses yellow cake mix and cream sherry. It’s a great choice for parties, ready in about 2 hours.
Jump to RecipeSherry Tea Cakes and Glaze Recipe Ingredients
For the Sugared Pink Rose Petals:
- 24 fresh, unsprayed pink rose petals
- 2 egg whites
- 1/2 cup granulated sugar
For the Sherry Tea Cakes:
- 1 (18.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box vanilla instant pudding and pie filling
- 3/4 cup cream sherry
- 3/4 cup vegetable oil
- 4 eggs
- 3/4 teaspoon ground nutmeg
For the Sherry Glaze:
- 4 cups confectioners’ sugar
- 1/2 cup cream sherry
How To Make Sherry Tea Cakes and Glaze
- Prepare the Sugared Rose Petals: Beat 2 egg whites in a medium bowl until frothy. Using a fine, clean paintbrush, apply a thin coat of egg whites to both sides of each rose petal. Sprinkle the petals evenly with granulated sugar, shake off any excess, and let them dry completely on a wire rack. This can take about 2 hours or can be left overnight.
- Prep for the Cakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper muffin cup liners.
- Make the Cake Batter: In a large bowl, combine the yellow cake mix, vanilla instant pudding mix, cream sherry, vegetable oil, eggs, and nutmeg. Beat with an electric mixer for 2 minutes, or until the batter is well blended and smooth.
- Bake the Tea Cakes: Spoon the batter into the prepared muffin cups, filling each one about two-thirds full. Bake for 18 minutes, or until the tops are light golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the tea cakes cool completely in the pans on a wire rack before attempting to glaze them.
- Make the Sherry Glaze: Sift the confectioners’ sugar into a large bowl. Gradually add the cream sherry, whisking continuously until the glaze is smooth.
- Glaze and Garnish: Once the cakes are completely cool, use a small spatula or a butter knife to spread the sherry glaze over the top of each one. Let the glaze set for a few minutes, then place a single sugared pink rose petal on top of each cake for decoration.
Recipe Tips
- How do I make the best sugared rose petals? Use fresh, clean, and completely dry rose petals that have not been sprayed with pesticides. Applying a very thin layer of the frothed egg white with a small brush is key to getting the sugar to stick without being clumpy.
- Why add pudding mix to a cake mix? The instant pudding mix is a secret ingredient that makes these tea cakes incredibly moist, soft, and dense, giving them a richer, more homemade texture.
- Can I use a different alcohol in the cake and glaze? Yes, you can substitute the cream sherry with another sweet fortified wine like Madeira or Port. For a non-alcoholic version, you can substitute the sherry with an equal amount of milk or apple juice.
- How do I get a perfectly smooth glaze? Sifting the confectioners’ sugar before you start mixing is the most important step to prevent lumps. Add the sherry slowly, whisking constantly, until you reach a thick but spreadable consistency.
What To Serve With Sherry Tea Cakes
These elegant little cakes are perfect for a special occasion, brunch, or afternoon tea.
- A pot of hot Earl Grey or English Breakfast tea
- A cup of black coffee
- A small glass of the same cream sherry used in the recipe
- Alongside a platter of fresh fruit
How To Store Sherry Tea Cakes
Room Temperature: Store the glazed tea cakes in a single layer in an airtight container at room temperature. They will stay fresh and moist for up to 3 days. Freeze: For best results, freeze the un-glazed cakes. Once completely cool, place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before glazing and decorating.
Sherry Tea Cakes and Glaze Nutrition Facts
- Serving: 1 tea cake
- Calories: 360kcal
- Protein: 3g
- Fat: 15g
- Carbohydrates: 50g
- Sugar: 38g
- Sodium: 280mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between a tea cake and a cupcake? While they are very similar, traditional tea cakes are often slightly denser and less sweet than a typical cupcake. They are designed to be eaten with a hot beverage like tea or coffee. This recipe, using pudding mix, creates that denser, moister tea cake texture.
Yes, this batter can be baked in a 10- or 12-cup Bundt pan. You will need to grease and flour the pan well and increase the baking time to 45-55 minutes, or until a tester comes out clean.
If your glaze is too thin and runny, simply whisk in more sifted confectioners’ sugar, a few tablespoons at a time, until it reaches your desired thickness.
Try More Recipes:
- Apple-Cinnamon-Walnut Skillet Cake Recipe
- Lemon Layer Sheet Cake Recipe
- Cranberry Meringue Cake Recipe
Sherry Tea Cakes and Glaze Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings53
hours20
minutes18
minutes360
kcalElegant and incredibly moist individual cakes made with a simple cake mix hack, infused with the rich flavor of cream sherry, and topped with a sweet sherry glaze and a beautiful sugared rose petal.
Ingredients
Cakes: 1 box yellow cake mix, 1 box vanilla instant pudding, 3/4 cup cream sherry, 3/4 cup oil, 4 eggs, 3/4 tsp nutmeg.
Glaze: 4 cups confectioners’ sugar, 1/2 cup cream sherry.
Garnish: 24 fresh rose petals, 2 egg whites, 1/2 cup sugar.
Directions
- First, make the sugared rose petals: Brush petals with frothed egg white, sprinkle with sugar, and let dry completely on a wire rack (at least 2 hours).
- Preheat oven to 350°F. Line 24 muffin cups.
- In a large bowl, beat all cake ingredients together for 2 minutes until smooth.
- Fill muffin cups two-thirds full and bake for 18 minutes. Cool completely.
- Make the glaze by whisking the sifted confectioners’ sugar and sherry until smooth.
- Ice the cooled tea cakes with the glaze.
- Top each cake with a single sugared rose petal.
Notes
- The instant pudding mix is the secret ingredient that makes these cakes exceptionally moist
