ALMOND SHERRY BUNDT CAKE

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Almond Sherry Bundt Cake image

Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe.

Provided by Simply Chris

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 16

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
1/3 cup packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3 tablespoons firm butter or 3 tablespoons margarine
3/4 cup almonds, sliced and toasted
2 cups powdered sugar, sifted
1/3 cup melted butter or 1/3 cup margarine
1 tablespoon cream sherry
1 -2 tablespoon hot water
1/4 cup sliced almonds, toasted (for garnish)

Steps:

  • 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.

Nutrition Facts : Calories 762.4, Fat 40.7, SaturatedFat 10.3, Cholesterol 110.9, Sodium 628.1, Carbohydrate 89.3, Fiber 2.2, Sugar 65.1, Protein 8.1

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