Grandma's Wine Cake

Kathy Belschwender

1 pkg. yellow cake mix
1 lg. pkg. instant vanilla pudding
4 eggs
3/4 c. oil
1 c. dry sherry wine (not cooking sherry)
1 tsp. nutmeg

Mix all ingredients in mixer and beat at medium speed for 5 minutes. Pour into ungreased bundt pan and cook at 350°F for 45 minutes. Let cool in pan for 10 minutes and turn out. Store in a covered container at room temperature. Enjoy!

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