Sherry nut cake

Yield: 1 servings

Measure Ingredient
1 pack White or yellow cake mix
1 pack (3 1/2 oz) instant vanilla pudding
¾ cup Oil
1 cup Confectioner's sugar
1½ tablespoon Margarine
¾ cup Sherry
¾ tablespoon Almond extract
1 cup Chopped nuts
4 \N Eggs
½ teaspoon Almond extract
1 tablespoon Sherry



I usually use a yellow cake mix, and pecans or walnuts, but it ought to be good with almonds too. The recipe I adapted it from used 2 Tbl. of poppyseeds instead of the nuts.


Beat all ingredients together for 3 min. Pour into a greased bundt pan or 10 inch tube pan and bake at 350 F. for 45 minutes. Allow to rest for 10-15 min., then turn out of pan and cool.


Combine ingredients in a double boiler, and stir over hot water for 10-15 minutes. Thin with water or thicken with confectioner's sugar as needed.

Drizzle icing over the cake, and sprinkle with sliced almonds before it hardens.

Alternate icing:

Heat 6-8 Tbl. confectioner's sugar with enough sherry to make a glaze.

Emily Epstein epsteine@...

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