1 package yellow cake mix
1 package instant vanilla pudding
¾ cup vegetable oil (I use Wesson)
¾ cup Cream Sherry or Port
4 large eggs
½ tsp nutmeg
Preheat oven to 350 degrees. Grease well and flour an angel food cake or Bundt pan. I usually use butter for greasing.
Place all ingredients in mixer bowl and beat at medium speed for 5 minutes. It can also be mixed by hand using mixing whisk. Pour batter into prepared pan. Bake 45 to 60 min or until ready. Check for readiness by inserting thin wooden skewer into the cake. When cake is fully baked, skewer should come out clean.
Let cake cool for 15-20 minutes and then remove from the form. Cake is easy to remove if you place a plate over the form and then just flip your form over so cake lands on a plate. I usually use paper plates with Christmas decorations.
While cake is cooling, make wine soaking syrup. In a small pan boil together ½ cup sherry with ½ cup sugar. Carefully spoon it over cake, let it cool down and then sift powdered sugar over it.
Wrap cake loosely in a plastic wrap and let it rest for few days before eating.
Here is Russian version of this recipe: