Cooks Recipes | Sherry-Almond Cake Recipe

Cream sherry adds extraordinary flavor to the tender sponge cake and whipped cream topping. Or you can substitute milk or orange juice for the sherry in the cake.

Sherry-Almond Cake

4 large egg yolks 1/3 cup dry or cream sherry 2/3 cup granulated sugar 2/3 cup all-purpose flour 1/4 cup ground toasted almonds 4 large egg whites 1/2 teaspoon cream of tartar 1/3 cup granulated sugar 1/2 cup seedless red raspberry or strawberry preserves 1 cup whipping cream 1 tablespoon granulated sugar 1 tablespoon dry or cream sherry 1 cup fresh raspberries and/or blackberries Lavender sprig (optional)

For topping, in a mixing bowl stir together pecans, brown sugar, margarine or butter, and cinnamon.
Prepare the cake mix batter according to the package directions, except stir sour cream into prepared batter. Spread two-thirds (about 4 cups) of the batter into a greased and floured 13 x 9 x 2-inch baking pan. Sprinkle batter with the streusel mix from the package. Carefully spread with the remaining batter. Sprinkle with reserved nut topping.
Bake in a 350*F oven for 35 to 40 minutes or until a wooden pick inserted near center comes out clean. Cool slightly in pan. Meanwhile, prepare glaze from the cake mix according to package directions. Drizzle glaze over warm coffee cake.

Makes 14 to 16 servings.

Nutritional facts per serving: calories: 253, total fat: 11g, saturated fat: 5g, cholesterol: 98mg, sodium: 33mg, carbohydrate: 34g, fiber: 1g, protein: 4g, vitamin A: 8%, vitamin C: 6%, calcium: 3%, iron: 4%

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.