| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
White or yellow cake mix |
| 1 |
pk |
(3.5-oz) instant vanilla pudding |
| 3/4 |
c |
Oil |
| 3/4 |
c |
Sherry |
| 3/4 |
tb |
Almond extract |
| 1 |
c |
Chopped nuts |
| 4 |
|
Eggs |
| 1 |
c |
Confectioner's sugar |
| 1 1/2 |
tb |
Margerine |
| 1/2 |
ts |
Almond extract |
| 1 |
tb |
Sherry (up to) |
| 8 |
tb |
Confectioner's sugar |
|
|
Enough sherry to make a glaze |
INSTRUCTIONS
CAKE
ICING
ALTERNATE ICING
From: epsteine@spot.Colorado.EDU (Emily Epstein)
Date: Thu, 5 May 1994 01:59:12 GMT
This isn't from any particular brand, but here's a sherry cake I've always
had good luck with. 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. I hope you like it.
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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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