November 30, 2010
Almond Sherry Cake
Everyone has one, that special dish that confirms it is the holiday season, mine is my Aunt Lori's Almond Sherry Cake. Although I could argue that it is also the sinfully delicious eggnog latte but since Starbucks adds it to their menu earlier every year, I'll stick with the cake.
It is my Dad's favorite cake and I make it for him every year on his birthday (which is around Thanksgiving) and on Christmas. So the first bite of Almond Sherry Cake always commences the holidays for me.
Another great thing about this cake is that it starts with box cake and you add ingredients. It is semi-home cooking at it's best.
Aunt Lori's Almond Sherry Cake
1 box yellow cake mix
4 large eggs
3/4 c cream sherry
3/4 c coconut or vegetable oil (I prefer virgin coconut oil when baking)
1 package instant vanilla pudding
1 teaspoon nutmeg
Streusel filling (recipe follows)
Toasted almond slices
1/3 c packed brown sugar
1/4 c flour
3 T firm butter
1 - 2 t cinnamon
3/4 c almond slices (optional if you have nut allergies)
Mix together with a pastry knife until crumbly
2 c sifted powdered sugar
1/3 c melted butter
1 t cream sherry (can substitute 1/2 t ground cinnamon if you prefer alcohol free glaze).
Stir in 1 to 2 t milk until glaze is desired consistency
Grease and flour 10" bundt pan and set aside.
Combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
Mix at low speed for 1 min scrapping bowl constantly.
Mix for 3 more minutes at medium speed scrapping bowl occasionally.
Pour 1/2 batter into prepared pan.
Sprinkle evenly with streusel filling.
Pour remaining batter.
Bake at 350 degrees for 45 to 50 minutes or until cake springs back when touched. I also use the toothpick method.
Cool on wire rack 15 minutes.
Brush with sherry glaze and garnish with toasted almonds (optional).