Best 6 Almond Sherry Bundt Cake Recipes

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Indulge in the exquisite Almond Sherry Bundt Cake, a culinary masterpiece that tantalizes taste buds with its moist, nutty crumb and rich, boozy glaze. This classic dessert is perfect for any occasion, whether it's a festive gathering, an intimate dinner party, or a cozy afternoon tea. With its elegant appearance and irresistible flavor, the Almond Sherry Bundt Cake is sure to impress your guests and leave them craving for more. Discover the secrets behind this delectable treat and embark on a delightful baking journey with our collection of carefully curated recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND SHERRY BUNDT CAKE



Almond Sherry Bundt Cake image

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.

Provided by Simply Chris

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 16

18 1/2 ounces yellow cake mix (NOT pudding type)
4 large eggs
3/4 cup cream sherry
3/4 cup vegetable oil
1 (3 5/8 ounce) package vanilla instant pudding mix
1/2 teaspoon nutmeg
1/3 cup packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3 tablespoons firm butter or 3 tablespoons margarine
3/4 cup almonds, sliced and toasted
2 cups powdered sugar, sifted
1/3 cup melted butter or 1/3 cup margarine
1 tablespoon cream sherry
1 -2 tablespoon hot water
1/4 cup sliced almonds, toasted (for garnish)

Steps:

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

Nutrition Facts : Calories 762.4, Fat 40.7, SaturatedFat 10.3, Cholesterol 110.9, Sodium 628.1, Carbohydrate 89.3, Fiber 2.2, Sugar 65.1, Protein 8.1

GLAZED ALMOND BUNDT CAKE



Glazed Almond Bundt Cake image

A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.

Provided by AARONSMOM

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
4 eggs
1 ½ teaspoons almond extract
1 ⅔ teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup ground almonds
1 cup milk
¼ cup milk
¾ cup white sugar
½ teaspoon almond extract
½ cup toasted sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
  • In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.1 g, Cholesterol 78.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 8.3 g, Sodium 225.2 mg, Sugar 35.8 g

ALMOND BIRTHDAY CAKE WITH SHERRY-LEMON BUTTERCREAM



Almond Birthday Cake With Sherry-Lemon Buttercream image

This is a layer cake with sophisticated flavors, fit for a grown-up's birthday celebration but sure to be devoured by party guests of all ages. The cake itself is made with finely ground almonds, sour cream and a touch of lemon zest. The frosting is buttercream with cinnamon for spice and yet more zest. When you're making the frosting, be sure to let the egg white mixture cool before adding the butter; the butter should not melt when it meets the whites, which would make for a greasy frosting. What you want is for the buttercream to be smooth and fluffy, an invitation to slice into the cake and take that first heavenly bite.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature; more for greasing pans
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
2 1/2 cups cake flour
1/2 cup finely ground almonds
1 1/2 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
4 large egg whites
1 cup sugar
Large pinch salt
3/4 pound unsalted butter 3 sticks, at room temperature
3 tablespoons fino (dry) sherry
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees. Grease two 8-inch by 2-inch-deep round cake pans and line bottoms with parchment or waxed paper. In a bowl, beat together the eggs, 1/4 cup sour cream, vanilla and lemon zest.
  • In bowl of an electric mixer, whisk together the cake flour, ground almonds, sugar, baking powder, baking soda and salt. Beat in butter and remaining 3/4 cup sour cream until light and fluffy, 1 to 2 minutes. Slowly beat in the egg mixture until fully combined.
  • Scrape batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in pans on wire racks for 15 minutes, then invert onto racks and peel off paper. Let cool completely on racks.
  • While cakes cool, make frosting: In a heatproof bowl suspended over a pan of simmering water (or use a double boiler), whisk egg whites, sugar and salt until sugar is completely melted (130 to 140 degrees on a candy thermometer), 3 to 4 minutes. Remove egg whites from heat; beat mixture with an electric mixer on medium-high speed until completely cooled and thickened, 5 to 7 minutes.
  • Beat in the butter, a little at a time, until frosting is smooth and fluffy. Beat in the sherry, lemon zest and cinnamon.
  • To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with second layer and frost remainder of cake.

Nutrition Facts : @context http, Calories 1066, UnsaturatedFat 23 grams, Carbohydrate 99 grams, Fat 71 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 493 milligrams, Sugar 64 grams, TransFat 2 grams

SHERRY BUNDT CAKE



Sherry Bundt Cake image

Fantastic moist bundt cake infused with sherry wine.

Provided by Jo

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup cream sherry
1 teaspoon ground nutmeg
1 (3.5 ounce) package instant vanilla pudding mix
½ cup white sugar
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
  • In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 52.8 g, Cholesterol 62.9 mg, Fat 20.6 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 514 mg, Sugar 33.4 g

SHERRY BUNDT CAKE



Sherry bundt cake image

Provided by Click Americana

Categories     Vintage dessert recipes

Time 1h20m

Number Of Ingredients 6

1 package yellow cake mix
3-5/8 ounces instant vanilla pudding
2 teaspoon nutmeg
4 large eggs
3/4 cup Christian Brothers Cream Sherry
3/4 cup vegetable oil

Steps:

  • In a large bowl combine all ingredients, including cream sherry.
  • Mix at low speed 1 minute, then at medium speed 3 minutes (or beat by hand 5 minutes).
  • Turn into greased and floured 10-inch Bundt pan.
  • Bake in 350 (F) oven 45 to 50 minutes, until springy to the touch.
  • Cool on a rack for 15 minutes.
  • Turn out onto a rack to cool completely. Dust with powdered sugar, if desired.

Nutrition Facts : Calories 362 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 370 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CHERRY ALMOND BUNDT CAKE



Cherry Almond Bundt Cake image

Make and share this Cherry Almond Bundt Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 22

3 tablespoons unsalted butter, room temperature (plus melted butter for greasing the pan)
2 cups cake flour (plus more for dusting the pan)
1 1/4 cups sugar, divided
1 1/2 teaspoons cornstarch
3 cups sweet cherries, pitted and coarsely chopped (fresh or frozen, thawed)
2 tablespoons orange juice
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons almond extract, divided
2/3 cup almond flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons canola oil
2 1/2 teaspoons vanilla extract
2 eggs
1 1/4 cups Greek yogurt
1 cup powdered sugar
1/2 teaspoon almond extract
1 tablespoon water, plus
1 teaspoon water
1 pinch salt
sliced almonds, for sprinkling

Steps:

  • Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
  • In a medium saucepan, combine 1/4 cup sugar with the cornstarch; stir in the cherries, orange juice, lemon zest, and 1/4 teaspoon almond extract.
  • Bring to a boil over med-high heat and cook, stirring occasionally, for 5-7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup.
  • Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
  • In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the remaining 1 cup sugar and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy.
  • Beat in the vanilla and remaining 1 teaspoon almond extract.
  • Add the eggs, one at a time, beating well after each addition.
  • With the mixer on low, add the flour mixture (in three increments) alternating with the yogurt (in two increments), beginning and ending with flour and beating until just incorporated.
  • Pour a little more than half of the batter into prepared pan.
  • Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
  • Using a knife, swirl the batter and cherries together.
  • Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
  • Let the cake cool completely in the pan on a wire rack.
  • Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
  • Invert the pan onto a serving plate.
  • Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
  • Drizzle the glaze over the cake, then sprinkle with sliced almonds.
  • The cake will keep in an airtight container at room temperature for up to 2 days.
  • The unglazed cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.

Nutrition Facts : Calories 302, Fat 7.5, SaturatedFat 2.4, Cholesterol 38.6, Sodium 251.2, Carbohydrate 55.9, Fiber 1.2, Sugar 36, Protein 3.4

Tips:

  • Prep Work: Before you start, ensure all your ingredients are at room temperature. This helps them combine smoothly and evenly.
  • Measuring Ingredients: Use measuring cups and spoons to accurately measure ingredients. This ensures the correct proportions for a successful cake.
  • Mixing: Mix the dry ingredients in a separate bowl from the wet ingredients. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Overmixing can result in a dense cake.
  • Baking: Preheat your oven to the specified temperature before placing the cake in. Use an oven thermometer to ensure accurate temperature.
  • Bundt Pan: Grease and flour the Bundt pan thoroughly to prevent the cake from sticking. You can also use non-stick cooking spray.
  • Baking Time: Keep an eye on the cake while it bakes. Insert a toothpick or skewer into the center of the cake; if it comes out clean, the cake is done.
  • Cooling: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from collapsing.
  • Glaze: While the cake is cooling, prepare the glaze by mixing the powdered sugar and sherry. Once the cake is cooled, drizzle the glaze over the top.
  • Serving: Once the glaze has set, slice the cake and serve. You can garnish with additional powdered sugar, chopped nuts, or fresh berries.

Conclusion:

With careful preparation, precise measurements, and attention to baking time and temperature, you can create a moist, flavorful Almond Sherry Bundt Cake that will impress your friends and family. The glaze adds a touch of sweetness and sophistication, making this cake perfect for special occasions or as a delightful treat. Remember to enjoy every bite of this delectable creation!

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