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Groomsmens’ cake

Last Memorial Day weekend, my sister-in-law, Mary Margaret, served a version of this cake, at the rehearsal dinner for my nephew and his bride to be.  It was fabulous … most people returned for seconds and thirds, even after a long night of eating and drinking. Whenever I eat this cake, I think of Mary Margaret’s mother , Josephine, a warm, charming matriarch of a large Italian family. When ever I came to visit, she opened her home and her heart. There was always room for one more at her large table, and she loved to gather with all her daughters (and their extended families) and celebrate life. She frequently made this cake for large family gatherings.

This is an adaptation of her recipe. When you eat it, pause for a moment and remember someone special.

Sherry Cake
Prep time

Cook time

Total time


Recipe type: Dessert
Cuisine: Italian
Serves: 12-14

  • 2 sticks butter
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup sherry (the real stuff, not cooking sherry), add a little more if you are so inclined
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chips

  1. Grease and flour a bundt cake pan.
  2. Preheat oven to 350°F.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating in between.
  5. Add sour cream and sherry and mix till incorporated.
  6. Blend together the dry ingredients (flour, baking powder, baking soda, salt).
  7. Add dry to wet and mix until just blended. (don’t over mix)
  8. Mix in chocolate chips.
  9. Scoop batter into bundt pan and bake for 40-45 minutes.

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