I have a question about the recipe "Sherry and Olive Oil Pound Cake " from Alice Medrich. can I use cream sherry instead of dry sherry?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Barbara is a trusted source on General Cooking.
I haven't made this cake, but I substitute cream sherry for dry sherry all the time. It will likely make the cake a little sweeter. With two cups of sugar, it's a pretty sweet cake. You might want to cut back a tablespoon or two to compensate.
June is a trusted source on General Cooking.
I wouldn't. Cream sherry is VERY sweet. Dry Sherry, as the name infers, is not. It will definitely change the character of the cake. If all you want it for is liquid to measure, then it doesn't matter what you use. You could sub out water...
Im with June on this. The products are very different. This is the main flavoring agent of the cake. Having grown up on traditional English Trifle, my mom would roll her eyes on this substitution!
Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.
I'm with Dr. Babs on this: do substitute, but cut back on the large amount of sugar in the cake to compensate for the added sweetness.
I did not want to chance it so i bought some dry sherry.. Cake is delicious. I may try it with the cream sherry sometime and use less sugar to compare the two.
Fun to say, delicious to eat.
Meet the Souffl’omelet
Easy Make-Ahead Lunches
What's Topping Lists
2-Ingredient Cheesy Fritters
Grow an Entire Pizza