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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe. Ingredients:
18 1/2 ounces yellow cake mix (not pudding type) |
4 large eggs |
3/4 cup cream sherry |
3/4 cup vegetable oil |
1 (3 5/8 ounce) package vanilla instant pudding mix |
1/2 teaspoon nutmeg |
1/3 cup packed brown sugar |
1/4 cup flour |
1/2 teaspoon cinnamon |
3 tablespoons firm butter or 3 tablespoons margarine |
3/4 cup almonds, sliced and toasted |
2 cups powdered sugar, sifted |
1/3 cup melted butter or 1/3 cup margarine |
1 tablespoon cream sherry |
1 -2 tablespoon hot water |
1/4 cup sliced almonds, toasted (for garnish) |
Directions:
1. Grease and flour a 10 inch bundt pan.
2. In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
3. Mix at low speed for 1 minute, scraping bowl as necessary.
4. Mix at medium speed 3 minutes, again scraping bowl as necessary.
5. (Or beat by hand about 5 minutes.).
6. Pour half the batter into bundt pan.
7. In a medium bowl mix first 4 streusel filling ingredients until crumbly.
8. Sprinkle evenly over batter in bundt pan.
9. Pour in remaining cake batter.
10. Bake at 350 for 45-50 minutes.
11. Cool on wire rack 15 minutes.
12. Unmold from pan and cool completly on rack.
13. To make the glaze, mix together the sugar, butter and sherry.
14. Add hot water slowly until desired consistency.
15. Brush completely cooled cake with sherry glaze and garnish with almond slices.
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