Sherry Bundt Cake

• 1 (118 ounce) package yellow cake mix
• 2 (3 ounce) boxes French vanilla instant pudding
• 3/4 cup vegetable oil (I use Canola)
• 3/4 cup cream sherry
• 4 eggs
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• Toppings
• powdered sugar (for dusting)

1. Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
2. optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
3. Pour into well greased bundt pan and bake at 350u0b0F for 45 minutes.
4. Let cool for 15-20 mins before removing from bundt pan.
5. While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
6. Turn out pan onto cooling rack and dust lightly with powdered sugar.

yellow cake, vegetable oil, cream sherry, eggs, nutmeg, cinnamon, toppings, powdered sugar

Taken from www.food.com/recipe/sherry-bundt-cake-103554 (may not work)