If you’re looking for a delightful dessert, try the Almond Sherry Bundt Cake that promises to impress your guests. The moist and flavorful cake, enriched with cream sherry and topped with a luscious glaze, is perfect for any occasion. Let’s create some delicious memories with the recipe.
When it comes to ingredients, you can opt for almond extract if you’re short on cream sherry, but the sherry definitely brings a unique flavor. If you’re watching your fat intake, margarine could work in place of butter for the glaze, and for nut allergies, feel free to omit the almonds altogether or use seeds as a substitute. Always choose high-quality nuts and sherry for the best flavor.
Cakes
Almond Sherry Bundt Cake Recipe
Ingredients
- 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)
Instructions
- Preheat your oven to 350°F and grease and flour a 10-inch bundt pan.
- In a large bowl, combine 18 1/2 ounces yellow cake mix, 4 large eggs, 3/4 cup cream sherry, 3/4 cup vegetable oil, 1 package (3 5/8 ounces) vanilla instant pudding mix, and 1/2 teaspoon nutmeg.
- Mix at low speed for 1 minute, scraping the bowl as necessary, then increase to medium speed and mix for 3 minutes, making sure to scrape the bowl again as needed. (You can also beat by hand for about 5 minutes if you’re feeling adventurous.)
- Pour half of the cake batter into the prepared bundt pan, ensuring an even layer.
- In a medium bowl, combine 1/3 cup packed brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 3 tablespoons firm butter or margarine, mixing until crumbly.
- Sprinkle the streusel filling evenly over the batter in the bundt pan, then gently pour the remaining cake batter on top.
- Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, cool the cake on a wire rack for about 15 minutes before unmolding and allowing it to cool completely on the rack.
- For the glaze, mix together 2 cups sifted powdered sugar, 1/3 cup melted butter or margarine, and 1 tablespoon cream sherry.
- Add hot water, a little at a time, until you achieve your desired glaze consistency.
- Finally, brush the completely cooled cake with the sherry glaze and garnish with 1/4 cup toasted sliced almonds.
Part of our Homemade Cake Recipes collection — Part 1 of 6:
If you’re in the mood for something rich and comforting, I suggest indulging in Amish Banana Nut Cake With Penuche Frosting. The delightful combination of bananas and walnuts, topped with a creamy frosting, surely makes for a memorable dessert experience.