TAYLOR New York State Cream Sherry Bundt Cake\u00a0 from 1983 recipe<\/p>\n
1\/2 cup chopped nuts (walnuts)
\n1 package (18 3\/4 oz) yellow cake mix
\n1 package (3 and 3\/4 oz) vanilla instant pudding
\n4 eggs
\n1\/2 cup vegetable oil
\n1\/2 cup cold water
\n1\/2 cup TAYLOR NYS Cream Sherry<\/p>\n
Generously grease and flour 12-cup Bundt pan. Sprinkle half of the nuts in the bottom of the prepared pan.
\nCombine cake mix, pudding mix, eggs, vegetable oil, water, and Cream Sherry in large bowl.
\nBeat 2 minutes at high speed. Pour into pan. Sprinkle the remaining 1\/4 cup nuts on top.<\/p>\n
Bake in a pre-heated 325 degree oven for 50 to 60 minutes or until cake tests done.
\nRemove from oven and drizzle glaze (recipe below) slowly over the cake.\u00a0 Allow to set in pan for 35 to 40 minutes before turning out.<\/p>\n
Approximately 12 servings.<\/p>\n
GLAZE
\n1\/2 cup (1 stick_ butter or margarine
\n3\/4 cup granulated sugar
\n1\/2 cup Taylor Cream Sherry<\/p>\n
Combine butter, sugar and cream sherry in saucepan. Bring to a boil. Boil hard one minute. Remove from heat.<\/p>\n
Can also use Rum if you don’t have Cream Sherry<\/p>\n
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TAYLOR New York State Cream Sherry Bundt Cake\u00a0 from 1983 recipe 1\/2 cup chopped nuts (walnuts) 1 package (18 3\/4 oz) yellow cake mix 1 package (3 and 3\/4 oz) vanilla instant pudding 4 eggs 1\/2 cup vegetable oil 1\/2 cup cold water 1\/2 cup TAYLOR NYS Cream Sherry Generously grease and flour 12-cup Bundt…<\/p>\n