1 (18.25 oz.) box white or yellow cake mix
1 (3.4 oz.) package pistachio or vanilla pudding mix
3/4 cup vegetable oil
3/4 cup sherry wine
1 tsp. ground nutmeg
3/4 cup to 1 cup chopped walnuts or pecans (optional)
Confectioners' sugar, to dust top of cake (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 chopped nuts), on medium speed for 5 minutes. Fold in nuts by hand. Pour batter into prepared baking pan, and bake for 50-60 minutes or until toothpick inserted in center of cake comes out clean.
Remove cake from oven, and cool for 15 minutes in pan on wire rack, 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