Sherry Cake Yield: 12 servings Oven Temperature: 350 degrees F Ingredients: For Cake: 1 package yellow cake mix 1 (4 ounce) box instant vanilla pudding 1 teaspoon ground nutmeg 3/4 cup vegetable oil 3/4 cup good quality cream sherry 4 eggs For Glaze: 1 1/2 cups powdered sugar 1/4 cup cream sherry

Directions:
In a small bowl, mix the cake mix, pudding, nutmeg, oil, sherry, and eggs until well blended. Pour the batter into a greased bundt pan and bake in a 350 degree oven for 50 - 60 minutes. Remove from oven and cool slightly

Run a knife along the edge of the cake pan to loosen the cake; invert the cake onto a cake plate. Now, using a thin wooden skewer, stab holes though the top of your cake.

To make the sherry glaze, combine the powdered sugar and sherry and stir well. Drizzle the glaze over the warm cake. Sherry cake is best when served at room temperature and even better the day after it's made.

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