Pooter's Wine Cake

Pooter's Wine Cake

13

"A moist and easy cake that is better next day, if it last that long."

Ingredients

1 h {{adjustedServings}} servings 291 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.
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Reviews

13
  1. 16 Ratings

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This is a very good recipe. I add chopped pecans to the batter, and when the cake is finished, I thin powdered sugar with sherry and it makes a wonderful frosting.

I've made this cake three times in the last week - all at the request of my household! The major changes I made were: 1)I didn't have yellow cake mix, so I substituted spice cake (which worked ...

I took this to share at work and it was eaten up immediately. Everyone commented on how they liked the unusual flavor. Will definately make again.