1 (18.25 oz.) box white or yellow cake mix
1 (3.4 oz.) package pistachio or vanilla pudding mix
4 large eggs
3/4 cup vegetable oil
3/4 cup sherry wine
1 tsp. ground nutmeg
3/4 to 1 cup chopped walnuts or pecans (optional)
Confectioners' sugar (optional)
Preheat oven to 350 degrees F/180 degrees C. Grease a 9 or 10-inch bundt or tube pan.
Blend all ingredients in an electric mixer (except for nuts), on medium speed for 5 minutes. Fold in nuts by hand. Pour batter into prepared pan, and bake in preheated oven for 50-60 minutes, or until toothpick inserted in center of cake comes out clean.
Remove cake from oven, and cool in pan on wire rack for 15 minutes, then invert cake onto rack to cool completely. Serve warm or at room temperature.
Makes 10-12 servings.
Photograph taken by Diana Baker Woodall© 2001
Source: My Neighbor, Cookie
Date: December 11, 2001