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Sherry Wine Cake

  • Yield: 10 servings


  • 1 box yellow cake mix
  • 1 small package French vanilla pudding
  • 1 cup cooking oil
  • 1 cup sweet golden sherry
  • 1/4 teaspoon grated nutmeg
  • 5 medium eggs
  • 1/2 cup chopped pecans


  • Preheat the oven to 350ºF. Combine the cake mix, pudding mix, oil, sherry and nutmeg in a mixing bowl and stir to blend. Add one egg at a time, blending on medium speed between in addition. Fold in the pecans. Pour the mixture into a Bundt cake pan. Bake for about 50 minutes. Test for doneness and remove from the pan immediately. Let cool on a cake rack and slice to serve.