ALMOND SHERRY CAKE

1 pkg. (18 1/2 oz.) yellow cake mix (not pudding type)
4 lg. eggs
3/4 c. Spanish cream sherry
3/4 c. vegetable oil
1 pkg. (3 5/8 oz.) instant pudding mix, vanilla
1/2 tsp. nutmeg

STREUSEL FILLING:

1/3 c. dark brown sugar
1/4 c. flour
3 tbsp. butter
1/2 tsp. cinnamon
3/4 c. toasted sliced almonds

SHERRY GLAZE:

2 c. powdered sugar
1/3 c. butter, melted
1 tbsp. cream sherry
1-2 tsp. hot water

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 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 and garnish with almonds.

Streusel Filling: Mix brown sugar, flour, butter and cinnamon together until crumbly. Stir in almonds.

Sherry Glaze: Stir together powdered sugar, melted butter and sherry. Stir in hot water, until glaze is of desired consistency.