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Almond Sherry Bundt Cake

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“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.”
READY IN:
1hr 5mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

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

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