The best delicious Sherry Nut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sherry Nut Cake recipe today!
Hello my friends, this Sherry Nut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sherry Nut Cake is amazingly delicious, and addictive, everyone will be asking for more Sherry Nut Cake.
What Makes This Sherry Nut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sherry Nut Cake.
Ready to make this Sherry Nut Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
CAKE
1 pk White or yellow cake mix 3/4 c Sherry
1 pk (3 1/2 oz) instant vanilla 3/4 tb Almond extract
— pudding 1 c Chopped nuts
3/4 c Oil 4 Eggs
-ICING-
1 c Confectioner’s sugar 1/2 ts Almond extract
1 1/2 tb Margarine 1 tb Sherry
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 confectioner’s sugar
as needed.
Drizzle icing over the cake, and sprinkle with sliced almonds before
it hardens.
Alternate icing:
Heat 6-8 Tbl. confectioner’s sugar with enough sherry to make a glaze.
Emily Epstein epsteine@spot.colorado.edu
Yields
1 servings
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