Sherry Nut Cake
Ingredients
- 1 pkg. white or yellow cake mix
- 1 pkg. (3 1/2 oz.) instant vanilla pudding
- 3/4 c. oil
- 3/4 c. sherry
- 3/4 Tbl. almond extract
- 1 c. chopped nuts
- 4 eggs
Instructions
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 1 c. confectioner's sugar 1 1/2 Tbl. margerine 1/2 tsp. almond extract 1 Tbl. sherry 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.