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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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