Some comfort foods just need to be what the person got used to early-on. Good for you that you bake him his “favorite” version.
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Tell me more. Sounds fun.
Have a link/could you share the recipe? Intriguing.
Not the '60’s with sherry version, but here’s an interesting history-of article and (at the very end) easy recipe for the '70s Bundt - Havey Wallbanger cake., with vodka and Galliano.
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Its on a greasy old file card so here it is
1 box of yellow cake mix
1 package of instant vanilla pudding
1 teaspoon of ground nutmeg
4 large eggs
3/4 cup Cream Sherry
3/4 cup salad oil (this is what’s written on the recipe card)
Mix all in a stand or hand mixer on medium for about 3 minutes
Pour into a buttered bundt pan (originally they used a tube pan)
Bake at 350 for about 40 minutes… check with toothpick.
This was an early win win baking experience for me in my early 20’ s.
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Ooh, cream sherry. I never have that 
This is good: http://www.seriouseats.com/recipes/2007/09/cook-the-book-olive-oil-and-sherry-pound-cake.html
Yes! I found that recipe too in the same old recipe file box!
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I think I started buying cream sherry for this cake but its cheap and as a fortified wine it keeps forever … good in beef braises.
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Thanks for typing this up!
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A month or so ago the New York Times ran an article on the popularity of instant pudding as an ingredient in cakes:
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This is very similar to one I have that has poppy seeds in it and is named ‘Tipsy Cake’. I wonder how many ‘Tipsy Cake’ recipes were born in the 60’s.
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