ALMOND SHERRY CAKE

l pkg. yellow cake mix (not pudding type)
4 large eggs
3/4 cup cream sherry
3/4 cup vegetable oil
l pkg. instant vanilla pudding mix
l/2 tsp. nutme
Streusel Filling (recipe follows)
Sherry glaze (recipe follows)
Grease and flour l0″ bundt pan; set aside. In large bowl, combine
cake mix, eggs, sherry, oil, pudding mix andnumeg. Mix at low speed
l min. scraping bowl constantly. Mix at med. speed 3 mins., scraping
bowl occasionally. Pour half of batter into prepared pan. Sprinkle
evenly with Strueusel filling. Pour in remaining cake batter. Bake
at 350 for 45-50 mins. or until cake springs bakc when touched
lightly. Cool on wire rck l5 mins. Unmold from pan; cool completely
on rack. Brush with sherry glaze; garnish with almongs.
Streusel filling: mix l/3 cup packed brown sugar, l/4 cup flour,
3 tbsps. firm butter and l/2 tsp. cinnamon together until crumbly.
Stir in 3/4 cup tosted sliced almonds.
Sherry glaze; stir together 2 cups sifted powdered sugar, l/3 cup me
lted butter and l tbsps. cream sherry. Stir in l to 2 tsp. hot water
until glaze is of desired consistancy.
Serves 12 Bon Appetit