Recipe: Almond Sherry Cake with Streusel Filling and Sherry Glaze (using cake mix)

ALMOND SHERRY CAKE

FOR THE STREUSEL FILLING:
1/3 cup dark brown sugar
1/4 cup flour
3 tbsp. butter
1/2 tsp. cinnamon
3/4 cup sliced almonds, toasted
FOR THE CAKE:
1 pkg. (18 1/2 oz.) yellow cake mix (not pudding type)
4 large eggs
3/4 cup Spanish cream sherry
3/4 cup vegetable oil
1 pkg. (3 5/8 oz.) vanilla instant pudding mix
1/2 tsp. nutmeg
FOR THE SHERRY GLAZE:
2 cups powdered sugar
1/3 cup butter, melted
1 tbsp. cream sherry
1 to 2 tsp. hot water
almonds (for garnish)

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

TO PREPARE THE STREUSEL FILLING:
Mix brown sugar, flour, butter and cinnamon together until crumbly. Stir in almonds. Set aside.

TO PREPARE THE CAKE:
In large bowl, combine cake mix, eggs, sherry, oil, dry pudding mix, and nutmeg. Mix at low speed 1 minute, scraping bowl constantly. Mix at medium speed 3 minutes, scraping bowl occasionally or by hand 5 minutes. Pour half of batter into pan. Sprinkle evenly with Streusel Filling. Pour in remaining cake mix.

Bake at 350 degrees for 45-50 minutes or until cake springs back when touched light. Cool for 15 minutes. Unmold from pan. Cool completely.

Brush glaze on cooled cake and garnish with almonds.

TO PREPARE THE SHERRY GLAZE:
Stir together powdered sugar, melted butter and sherry. Stir in hot water, until glaze is of desired consistency.