Christmas Wine Cake

1 pkg. yellow cake mix
1 large pkg. vanilla instant pudding
3/4 c. cooking sherry, 20% proof
4 eggs
1 tsp. nutmeg

Mix all ingredients in one bowl. Bake at 350 degrees in a greased and floured Bundt pan 50 to 60 minutes. If you want to give it a little extra pizzazz, put a glaze on it: 1/2 cup powdered sugar mixed with enough sherry to make it thin. Pour over the top of the cake while it is still warm.
Note: This cake keeps well, stays moist, is easily cut into thin slices, and is good when eaten plain or with fruit.

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