–CAKE–
1 pk White or yellow cake mix
1 pk (3.5-oz) instant vanilla
-pudding
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 Margerine
1/2 ts Almond extract
1 tb Sherry
ALTERNATE ICING
6 -(up to)
8 tb Confectioner’s sugar
Enough sherry to make a
-glaze
From: epsteine@spot.Colorado.EDU (Emily Epstein)
Date: Thu, 5 May 1994 01:59:12 GMT
This isn’t from any particular brand, but here’s a sherry cake I’ve always
had good luck with. 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. I hope you like it.
Cake: Beat all ingredients together for 3 min. Pour into a greased bundt
pan or 10 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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings