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Print this Recipe    Sherry Nut

Sherry Nut Cake

1 pkg. white or yellow cake mix
1 pkg. (3 1/2 oz.) instant vanilla pudding
3/4 c. oil
3/4 c. sherry
3/4 Tbl. almond extract
1 c. chopped nuts
4 eggs

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

1 c. confectioner's sugar
1 1/2 Tbl. margerine
1/2 tsp. almond extract
1 Tbl. sherry

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.

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