A yellow cake mix gives this cream sherry wine cake a head start in preparation.
1 (18.25-ounce) package yellow cake mix
1 (3.5-ounce) package instant vanilla pudding mix
4 large eggs
3/4 cup cream sherry
3/4 cup vegetable oil
1 teaspoon ground nutmeg
Powdered sugar for dusting
- Preheat oven to 350°F (175°C). Lightly grease a 13x9x2-inch baking pan or two loaf pans; set aside.
- In a large mixing bowl combine cake mix, pudding, eggs, sherry, oil and nutmeg. Beat with an electric mixer on medium speed for 5 minutes.
- Pour batter into pan(s).
- Bake until a wooden pick inserted in the center comes out clean, 45 to 55 minutes. Let cool for 10 minutes in the pan before removing to a wire rack.
- Dust with powdered sugar before serving.
Makes 12 servings.