Sherry Wine Cake

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Prep time: 10 minutes
Cook time: 45 minutes
Serves: 12 to 14

Rosalie Rashid of Sacramento was looking for a recipe for sherry wine cake. It called for yellow cake mix, extra eggs, oil and nutmeg and was baked in a Bundt pan. It was popular in the 1970s. This recipe comes from Patricia Maccario of Sacramento, who found it years ago in her daughter's elementary school cookbook.

• Ingredients:

1 box yellow cake mix

1 (3¾-ounce) box vanilla instant pudding mix

4 eggs

¾ cup vegetable oil

¾ cup sherry

1 teaspoon nutmeg

Powdered sugar

• Instructions:

Preheat oven to 350 degrees. Combine all ingredients except powdered sugar and beat for five minutes. Pour into a greased angel food or Bundt pan. Bake for 45 minutes or until toothpick comes out clean. Cool on wire rack, then invert onto serving platter. Sprinkle with powdered sugar when cake is completely cool.

• Per serving, based on 12: 375 calories; 4 grams protein; 42 grams carbohydrates; 20 grams fat (3 saturated, 7 monounsaturated, 10 polyunsaturated); 72 milligrams cholesterol; 428 milligrams sodium; 0 fiber; 39 grams sugar; 49 percent calories from fat