Wine Cake
Yield
1 cakePrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | package |
pudding mix
french vanilla, (small) |
|
| 5 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | cup |
sherry wine
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1.3 | ml |
nutmeg
|
|
| 1 | package |
pudding mix
french vanilla, (small) |
|
| 5 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 118 | ml |
walnuts
chopped |
|
| 237 | ml |
sherry wine
|
* |
Directions
Preheat oven to 350℉ (180℃).
Mix cake mix, pudding mix, oil, sherry and nutmeg, until blended.
Add one egg at a time, blend on medium speed.
Fold in nuts.
Pour into Bundt pan.
Put in 350℉ (180℃). oven and bake for 50 minutes. Remove from pan immediately.
