Pooter's Wine Cake recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 pinch ground nutmeg
⅓ cup water
¾ cup vegetable oil
4 eggs
¾ cup sherry
confectioners' sugar for dusting

Nutrition Info

291 calories
carbohydrate: 35.2 g
cholesterol: 47.1 mg
fat: 15.3 g
fiber: 0.4 g
protein: 3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 423.2 mg
sugar: 20.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

  2. In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.

Recipe Yield

1 - 10 inch Bundt pan

Recipe Note

A moist and easy cake that is better next day, if it last that long.

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