ALMOND SHERRY BUNDT CAKE
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
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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