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
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.