Sherry Nut 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 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.