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!

Post a comment
To comment on this article you must be logged in. Not a member?

USER COMMENTS

No comments have been posted. Be the first!

Login:

Forgot password?