Sherry Nut Cake

12 Servings

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Sherry Nut Cake Ingredients

CAKE	ICING
1 pk White or yellow cake mix	1 1/2 tb Margerine
1 pk (3.5-oz) instant vanilla	1/2 ts Almond extract
3/4 c Oil	1 tb Sherry
3/4 c Sherry	ALTERNATE ICING
3/4 tb Almond extract	6 -(up to)
1 c Chopped nuts	Enough sherry to make a
4 Eggs

Instructions for Sherry Nut Cake

From: epsteine@spot.Colorado.EDU (Emily Epstein) Date: Thu, 5 May 1994 01:59:12 GMT This isnt from any particular brand, but heres a sherry cake Ive 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 confectioners sugar as needed. Drizzle icing over the cake, and sprinkle with sliced almonds before it hardens. Alternate icing: Heat 6-8 Tbl. confectioners sugar with enough sherry to make a glaze. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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