Easy Wine Cake

Bundt cakes* are popular again. This one is fast and adaptable to your preferences. Use an inexpensive Sherry – it can be dry, medium, or cream Sherry and the flavor of the cake will be slightly different depending on your choice of Sherry. California makes some good, inexpensive Sherry.

*The Nordic Anniversay Bundt Pan is excellent. Be sure to let the cake cool after baking for about 15 minutes before inverting onto the cooling rack.

1 package yellow cake mix
1 – 3 ¾ oz. package vanilla instant pudding mix
4 eggs
¾ cup vegetable oil
¾ cup California Sherry
1 teaspoon nutmeg

Combine cake mix, instant pudding mix, and 4 eggs and mix with an electric beater until just combined. Add vegetable oil, sherry, and nutmeg and mix for about another 5 minutes at medium speed. Pour batter into greased tube pan or greased Bundt Pan. (You can use vegetable cooking spray that has flour combined in the spray to grease the pan.)

Bake at 350 degrees for 45 minutes. Cool cake for about 15 minutes (cake should be warm) before turning out onto rack.

Sift powdered sugar over the cake.

This entry was posted in Cakes, Fruit and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s