Recipe | Sherry Wine Cake by Natalie and Al W. on Laddoos Ave.
Natalie and Al love to share the holiday season with their friends and family. Each year, Natalie makes her famous Sherry Wine bundt cake and it’s always a hit! It’s extremely easy to make but will make each holiday gathering seem uniquely special.
Sherry Wine Cake
1 pkg yellow cake mix (e.g, Duncan Hines)
1 pkg vanilla pudding mix
3/4 c. vegetable oil
2/3 c. sherry wine
1 teas. nutmeg
1 c. walnuts chopped fine
Preheat oven to 350 degrees. Prepare the bundt pan. Mix the dry cake mix and the dry pudding. Add the vegetable oil, nutmeg and the Sherry. Beat on high to mix well. Add eggs, beating them into the mix one at a time. Add the nuts and beat. Pour the mix into the oiled and floured bundt pan. Bake at 350 degrees for 40-45 minutes. Let the cake cool completely. Sprinkle with powdered sugar. Enjoy!!!
Pending Sale | Refresh Plan at Encanterra® w/ Pre-Paid Solar System
Meet the Neighbors: Jim + Beth of San Tan Valley Home Services
Jim and Beth are from Danville, California, a suburb of the San Francisco Bay Area, where Jim worked as a general contractor. Together, they owned and operated a successful residential and commercial remodeling business for over 15 years. They have been married for 33 years and have 3 daughters, 2 son-in-laws, and a beautiful granddaughter.
While living in California, Jim and Beth belonged to several private country clubs and were active in golf and Bocce Ball. A few years ago, one of their good friends moved to Encanterra®, followed later by two more friends, until just over a year ago, Jim and Beth decided to take a look for themselves. They visited Encanterra® and fell in love with the club, the lifestyle, and the people. This past August, Jim, and Beth built a beautiful Nice plan and moved to the same street where several of their California friends now live!
Jim and Beth started San Tan Valley Home Services to help their Encanterra® friends and neighbors with their home improvement needs. If you need assistance with electrical, plumbing installations, carpentry, handyman services or repairs, don’t hesitate to contact them at 480-907-7114 or jim@stvhome.com.
Welcome, Jim and Beth, to Encanterra®!
November 2016 | Encanterra® Real Estate Market Update
Pending Sale | Stunning Cartagena Plan at Encanterra®
Pending Sale | Pristine Captivate Model w/ Gorgeous Kitchen at Encanterra®
Trilogy® at Encanterra® | Popular St. Tropez Plan with 3KW Solar System
Encanterra® | Refresh Floor Plan with Pre-Paid Solar System
​Gingerbread Pear Loaf Recipe by Frank and Kit P. on Elysian Pass
Makes 2 (8 ½ “ x 4 1/2 “)
With their elegant tapering necks and firm texture, whole Bosc pears baked into this rustic loaf elevate its look and taste.
POACHED PEARS
5 (12 oz) bottles ginger beer*
2/3 cup granulated sugar
2 cinnamon sticks
8 cardamom pods
6 firm Bosc pears, peeled
In large Dutch oven, combine ginger beer, granulated sugar, cinnamon, and cardamom. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer until reduced by half, about 1 hour and10 minutes. Remove from heat, and let stand for 15 minutes. In a large bowl, place pears. Pour syrup over pears. Refrigerate for at least 12 hours.
CAKE
¾ cup unsalted butter, softened
1 ½ cups firmly packed light brown sugar
2 large eggs
½ cup unsulphured molasses
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground allspice
½ cup whole milk
½ cup sour cream
3 tbsp ginger sugar
1. Preheat oven to 325 degrees. Spray 2 (8 ½†x 4 ½â€) loaf pans with baking spray with flour
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in molasses and vanilla.
3. In a medium bowl, whisk together flour, ginger, baking powder, cinnamon, salt, nutmeg, cloves and allspice. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spread batter evenly into prepared pans.
4. Strain pear mixture, discarding excess fluid. Place 3 pears, stems up, in each prepared pan. (Gently place pears ¼ “ into batter so pears do not sink to bottom.) Sprinkle with ginger sugar.
5. Bake for 10 minutes. Gently pull pears by stems to ensure they remain upright during remainder of baking time. Continue baking until a wooden pick inserted into center comes out clean, about 1 hour and 15 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks.
