Almond Sherry Bundt Cake

"Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe."
 
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photo by Debbie R. photo by Debbie R.
photo by Debbie R.
photo by Debbie R. photo by Debbie R.
Ready In:
1hr 5mins
Ingredients:
16
Serves:
10-12
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ingredients

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directions

  • Grease and flour a 10 inch bundt pan.
  • In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
  • Mix at low speed for 1 minute, scraping bowl as necessary.
  • Mix at medium speed 3 minutes, again scraping bowl as necessary.
  • (Or beat by hand about 5 minutes.).
  • Pour half the batter into bundt pan.
  • In a medium bowl mix first 4 streusel filling ingredients until crumbly.
  • Sprinkle evenly over batter in bundt pan.
  • Pour in remaining cake batter.
  • Bake at 350 for 45-50 minutes.
  • Cool on wire rack 15 minutes.
  • Unmold from pan and cool completly on rack.
  • To make the glaze, mix together the sugar, butter and sherry.
  • Add hot water slowly until desired consistency.
  • Brush completely cooled cake with sherry glaze and garnish with almond slices.

Questions & Replies

  1. The cake looks great, but what do you do with the 3/4 C. toasted almonds, in the streusel part? It' never says when to add them!
     
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Reviews

  1. I made this Almond slivered bundt cake every Christmas especially for my Husband. it was a hit and he would be disappointed if I did not make this cake it was a favorite of his. I had not made the cake in fourteen years because of his passing and I lost the recipe, but remembered the cake. My daughter remembered having it at Christmas and now I am thrilled to have found this recipe again. It is truly delicious.
     
  2. Pretty easy to put together. To toast almonds, put them in the 350 oven for 10-15 minutes. This is excellent if you let it sit for one day to allow flavors to meld. It was also perfectly moist the day after too. This cake went over very well at a potluck I attended. Nearly everyone took a piece, and this was a really spoiled crowd regarding dessert choices. I got 11 slices out of one half; they were thin enough so that people could taste another dessert if they wanted to, but thick enough so that they held up as individual pieces. This cake can feed a small army in a potluck setting. I really appreciated that. And you just can't beat it for its visual impact on a dessert table. Just beautiful and not something you see every day.
     
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RECIPE SUBMITTED BY

<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>
 
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