Pooter’s Wine Cake

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

Original recipe makes 1 – 10 inch Bundt pan

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 pinch ground nutmeg
1/3 cup water
3/4 cup vegetable oil
4 eggs
3/4 cup sherry
confectioners’ sugar for dusting

  • PREP

    5 mins

  • COOK

    45 mins

  • READY IN

    1 hr

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.

Nutrition

Calories: 291 kcal
Carbohydrates: 35.2 g
Cholesterol: 54 mg
Fat: 15.3 g
Fiber: 0.4 g
Protein: 3 g
Sodium: 423 mg

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