Sherry Nut Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
CAKE
1 package: White or yellow cake mix,
3/4 cup: Sherry,
1 package: , (3 1/2 oz) instant vanilla
3/4 tbsp: Almond extract,
-- pudding,
1 cup: Chopped nuts,
3/4 cup: Oil,
4: Eggs,
ICING
1 cup: Confectioners sugar,
1/2 tsp: Almond extract,
1 1/2 tbsp: Margarine,
1 tbsp: Sherry,
Directions:
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.
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.
Emily Epstein epsteine@spot.colorado.edu
Source from luhu.jp
ought to be good with almonds too. The recipe I adapted it from used
2 Tbl. of poppyseeds instead of the nuts.
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.
Emily Epstein epsteine@spot.colorado.edu
Source from luhu.jp
Tags
Cake/cookie