A question about a recipe: Sherry and Olive Oil Pound Cake

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?

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  • 5 Comments
Sherry and Olive Oil Pound Cake
Recipe question for: Sherry and Olive Oil Pound Cake

5 Comments

Teresa G. November 3, 2014
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.
 
Nancy H. November 3, 2014
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.
 
ChefJune November 3, 2014
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...
 
ChezHenry November 3, 2014
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!
 
drbabs November 3, 2014
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.
 
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