Sherry Nut Cake

Ingrients & Directions

1 pk White or yellow cake mix 3/4 c Sherry
1 pk (3 1/2 oz) instant vanilla 3/4 tb Almond extract
— pudding 1 c Chopped nuts
3/4 c Oil 4 Eggs

1 c Confectioner’s sugar 1/2 ts Almond extract
1 1/2 tb Margarine 1 tb Sherry

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.


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.


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

1 servings

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