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Sherry Nut Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

Ingredients:
    Cake:
1  pk  White or yellow cake mix
1  pk  (3 1/2 oz.) instant vanilla
3/4  c  Oil
3/4  c  Sherry
3/4  tb  Almond extract
1  c  Chopped nuts
4    Eggs
    Icing:
1  c  Confectioner's sugar
1 1/2  tb  Margarine
1/2  ts  Almond extract
1  tb  Sherry

Directions:
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 it hardens. Alternate icing: Heat 6-8 Tbl. confectioner's sugar with enough sherry to make a glaze. Emily Epstein epsteine@spot.colorado.edu


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