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"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

Okay. So you start out with a packaged cake mix. This is
not criminal! We all need a break now and then, no? And
this recipe produces a moist, delicious cake. Why fight it?

1 package yellow cake mix
4 eggs
1 package instant vanilla pudding
3/4 cup cream Sherry
3/4 cup vegetable oil
1/2 teaspoon nutmeg

Streusel Filling:
1/3 cup packed brown sugar
1/4 cup flour
3 tablespoons firm butter
1/2 teaspoon cinnamon
3/4 cup toasted sliced natural almonds

Sherry Glaze:
2 cups sifted confectioner's sugar
1/3 cup melted butter
1 tablespoon Cream Sherry
1 to 2 teaspoons milk or cream

Almond Sherry Cake:
Mix ingredients together and beat 4 minutes at high speed.
Streusel Filling:
Mix brown sugar, flour, butter and cinnamon together until crumbly.
Stir in almonds.
Pour half of batter into greased and floured Bundt pan, sprinkle evenly
with Streusel Filling, then pour in remaining batter Bake approximately
45 minutes at 350 degrees F. or until cake tests done. Allow to cool in
pan 10 minutes, then remove from pan; continue cooling on wire rack
Sherry Glaze:
Stir together confectioner's sugar, butter and Sherry. Stir in milk or
cream until glaze is of desired consistency. Drizzle over cooled cake.

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