Pooter's Wine Cake

SUBMITTED BY: SharonTorres

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

PREP TIME	5 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch Bundt pan

USMETRIC

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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
1/3 cup water
3/4 cup vegetable oil
4 eggs
3/4 cup sherry
confectioners' sugar for dusting

READ REVIEWS (7)

DIRECTIONS

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

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 25, 2002 by TEETYBOO

This is a very good recipe. I add chopped pecans to the batter, and when the cake is finished, I thin powdered sugar with sherry and it makes a wonderful frosting.

3 users found this review helpful