Description
This is a moist, easy and tasty dessert. Perfect for fall months or Christmas. It is an old family recipe. I have no idea why we call it “wine” cake, but the taste is out of this world!
Ingredients
- 1 box (16 1/4 Oz. Size) Deluxe (Supreme) Lemon Cake Mix
- 1 package (3.9 Oz. Size) Instant Vanilla Pudding Mix
- 4 Eggs
- ¾ cups Canola Oil
- ¾ cups Cream Sherry
- 1 teaspoon Nutmeg
- ½ teaspoons Mace
- Powdered Sugar, For Optional Garnish
Preparation
Preheat oven to 325 F.
Combine all of the ingredients in a medium bowl. Blend with a mixer on low speed until moistened. Then increase speed to medium and mix for 3 more minutes or until batter is smooth. Pour batter into a greased bundt pan. Bake at 325 F on the middle rack for 40 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Remove from oven.
Cool in the pan for 15 minutes before turning it out onto a wire rack to complete the cooling process. Place cooled inverted cake on a serving platter. Garnish with a light dusting of powdered sugar if desired. Enjoy!
