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Features for "Almond Sherry Bundt Cake"
Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party.
Ingredients for "Almond Sherry Bundt Cake" (Click here for measurement conversion)
Cake
18 1/2 ounces Yellow Cake Mix (not pudding type)
4 large Eggs
3/4 cup Cream Sherry
3/4 cup Vegetable Oil
1 (3 5/8 ounce) package Vanilla Instant Pudding Mix
1/2 teaspoon Nutmeg
Streusel Filling
1/3 cup packed Brown Sugar
1/4 cup Flour
1/2 teaspoon Cinnamon
3 Tablespoons firm Butter or Margarine
3/4 cup Almonds, sliced and toasted
Sherry Glaze
2 cups powdered Sugar, sifted
1/3 cup melted Butter or Margarine
1 Tablespoon Cream Sherry
1-2 Tablespoon hot Water
1/4 cup sliced Almonds, toasted (for garnish)
Method for "Almond Sherry Bundt Cake"
Grease and flour a 10 inch bundt pan. In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg. Mix at low speed for 1 minute, scraping bowl as necessary. Mix at medium speed 3 minutes, again scraping bowl as necessary. (Or beat by hand about 5 minutes.). Pour half the batter into bundt pan. In a medium bowl mix first 4 streusel filling ingredients until crumbly. Sprinkle evenly over batter in bundt pan. Pour in remaining cake batter. Bake at 350 for 45-50 minutes. Cool on wire rack 15 minutes. Unmold from pan and cool completly on rack. To make the glaze, mix together the sugar, butter and sherry. Add hot water slowly until desired consistency. Brush completely cooled cake with sherry glaze and garnish with almond slices.
Comments
Preparation time: 20 minutes
Cooking time: 1 1/4 hours
Serves: 10-12
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