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Almond Sherry Cake

Almond Sherry Cake


Streusel Filling
  • 1/3 cup firmly packed, brown sugar
  • 1/4 cup flour
  • 3 tablespoons firm butter
  • 1/2 teaspoon cinnamon
  • 3/4 cup Blue Diamond® Sliced Natural Almonds, toasted
Sherry Cake
  • 1 package (18-1/2 ounces) yellow cake mix (NOT pudding type)
  • 4 large eggs
  • 3/4 cup cream sherry
  • 3/4 cup vegetable oil
  • 1 package (3-3/4 ounces) instant vanilla pudding mix
  • 1/2 teaspoon nutmeg
Sherry Glaze
  • 2 cups sifted powdered sugar
  • 1/3 cup melted butter
  • 1 tablespoon cream sherry
  • 1-2 teaspoons hot water
  • 1/4 cup Blue Diamond® Sliced Natural Almonds, toasted, for garnish


To prepare Streusel Filling, combine brown sugar, flour, butter and cinnamon until crumbly. Stir in almonds; reserve. To prepare Sherry Cake, combine cake mix, eggs, sherry, oil, pudding mix, and nutmeg. Mix at low speed 1 minute, scraping bowl constantly. Mix at medium speed 3 minutes, scraping bowl occasionally (or beat by hand 5 minutes). Pour half of the batter into a greased and floured 10-inch Bundt pan. Sprinkle Streusel Filling evenly over batter in pan. Pour in remaining cake batter. Bake at 350°F for 45 to 50 minutes or until cake springs back when touched lightly in the center. Cool on wire rack 15 minutes. Unmold from pan; cool completely on rack. Meanwhile, prepare Sherry Glaze. Combine powdered sugar, melted butter, and sherry. Stir in enough water to make glaze desired consistency. Glaze top of cake and garnish with almonds.