Sherry Nut Cake
White or yellow cake mix
(3 1/2 oz.) instant vanilla
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.
Cake: Beat all ingredients together for 3 min. Pour into a greased
bundt pan or 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.
Icing: 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
Alternate icing: Heat 6-8 Tbl. confectioner's sugar with enough
sherry to make a glaze.
Emily Epstein firstname.lastname@example.org