| Calories | 233 |
Fiber | 1 g |
| Fat | 13 g |
Cholesterol | 34 mg |
| Sat Fat | 4.1 g |
Sodium | 108 mg |
| Mono Fat | 6.4 g |
Calcium | 45 mg |
| Poly Fat | 1.6 g |
Magnesium | 31 mg |
| Protein | 4 g |
Potassium | 132 mg |
| Carb | 27 g |
Vitamin E | 1.8 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
servings 1 ounce
1 1/2 cups blanched slivered almonds
1 1/2 cups candied cherries, halved
1/4 cup sherry
2 packages (10 oz. each) chocolate chip cookie mix
1 cup sifted flour
1/4 cup sugar
1 tsp. mace
1/4 tsp. salt
3 large eggs, beaten
1/3 cup butter or margarine, melted
1/4 cup milk
1 tsp. vanilla extract
1/2 tsp. almond extract
Spread almonds in a large baking pan. Toast lightly in 300 degree oven, 8 to 10 minutes. Cool. Combine cherries and sherry and let stand while preparing pan and better. Line a tube pan (9 inches diameter, 3 1/4 inches deep) with brown paper; grease paper. Stir cookie mix, flour, sugar, mace and salt together. Add eggs, butter, milk and the extracts. Mix well by hand. Stir in almonds and undrained cherries. Turn into prepared pan and spread batter level. Bake below oven center at 300 degrees 1 1/2 to 1 3/4 hours or until cake tests done. Cool in pan.
