Directions:
- Preheat oven to 350°F.
- Grease and flour bundt pan.
- In a large mixing bowl, place cake mix, water, oil, eggs and almond extract. Mix until just blended. Beat on high for 2 minutes. Fold in nuts.
- Pour into prepared bundt pan.
- Bake for 50-60 minutes at 350°F or until cake tests done. Remove from oven and cool for 15 minutes.
- While cake is baking, prepare glaze. In a small saucepan, bring corn syrup and butter to boil. Remove from heat; stir in almond liqueur, keep warm over heat.
- Invert bunt cake onto cake round. Poke warm cake with a fork. Carefully brush on glaze every few minutes until glaze is done. Cool well before wrapping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1203.95 Kcal (5041 kJ) | ||
| Calories from fat | 572.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.64g | 98% | |
|---|---|---|---|
| Cholesterol | 179.54mg | 60% | |
| Sodium | 782.73mg | 33% | |
| Potassium | 375.51mg | 8% | |
| Total Carbs | 144.38g | 48% | |
| Sugars | 36.22g | 145% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 19.08g | 38% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 299.2mg | 30% | |
| Amount Per 100 g | |||
| Calories | 347.52 Kcal (1455 kJ) | ||
| Calories from fat | 165.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.37g | 98% | |
|---|---|---|---|
| Cholesterol | 51.82mg | 60% | |
| Sodium | 225.93mg | 33% | |
| Potassium | 108.39mg | 8% | |
| Total Carbs | 41.68g | 48% | |
| Sugars | 10.45g | 145% | |
| Dietary Fiber | 1.37g | 19% | |
| Protein | 5.51g | 38% | |
| Iron | 0.9mg | 17% | |
| Calcium | 86.4mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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