Almond sherry cake recipe (1981)

Almond sherry cake recipe (1981)

Almond sherry cake recipe

You love the flavor of almonds and sherry… now taste them together in a fabulous new cake! You make it with Christian Brothers Cream Sherry, Blue Diamond Sliced Almonds and cake mix.


1 package (18-1/2 ounces) yellow cake mix (not pudding type)
4 large eggs
3/4 cup The Christian Brothers Cream Sherry
3/4 cup vegetable oil
1 package (3 5/8 ounces) instant vanilla pudding mix
1/2 teaspoon nutmeg
Streusel Filling (recipe follows)
Sherry Glaze (recipe follows)
1/4 cup Blue Diamond Sliced Natural Almonds, toasted


Grease and flour a 10-inch Bundt pan; set aside.

In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg. Mix at low speed 1 minute, scraping bowl constantly. Mix at medium speed 3 minutes, scraping bowl occasionally (or beat by hand 5 minutes).

Pour half of batter into prepared pan. Sprinkle evenly with Streusel Filling. Pour in remaining cake batter. Bake at 350 F; 45 to 50 minutes, or until cake springs back when touched lightly.

Cool on wire rack 15 minutes. Unmold from pan; cool completely on rack. Brush with Sherry Glaze; garnish with almonds.

Makes 10 to 12 servings.

Streusel filling: Mix 1/3 cup packed brown sugar, 1/4 cup flour, 3 tablespoons firm butter or margarine and 1/2 tablespoon cinnamon together until crumbly. Stir in 3/4 cup toasted Blue Diamond Sliced Natural Almonds.

Sherry glaze: Stir together 2 cups sifted powdered sugar, 1/3 cup melted butter or margarine and 1 tablespoon The Christian Brothers Cream Sherry. Stir in 1 to 2 teaspoons hot water, until glaze is of desired consistency.

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