Margie Scanlon Dineen
My mother first started making this cake for my great-uncle. He loved it so much that it became the standard dessert every time he came for dinner.
Don’t wait for company before making this cake. Pop it in the oven on a Sunday afternoon and within a half-hour your kitchen will be filled with a tantalizing aroma. Even if you don’t like sweets, make this cake for the “smell” of it.
- 1 package yellow or white cake mix
- 1 package instant vanilla pudding
- 4 eggs
- 3/4 cup salad oil
- 3/4 cup Sherry Wine
- 1 teas. nutmeg
- 1/2 teas. vanilla extract
Mix all ingredients together on low speed. Blend on medium speed for five minutes. Pour into greased and floured bundt pan. Bake at 350 for 45 -60 min. When cool, sprinkle lightly with powdered sugar.