Almond Sherry Bundt Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 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.