I hope you will give it a try and let me know what you think.
1 box yellow cake mix
1 sm. box instant vanilla pudding
3/4 cup canola or vegetable oil
3/4 cup cooking sherry (or drinking sherry by all means, if you have such a thing in your house)
1 tsp. ground nutmeg
3/4 cup powdered sugar
3 Tbs. lemon juice, the bottled kind. Fresh is sometimes to0 sour and will change the flavor of the original cake.
Preheat oven to 350 degrees. Place all cake ingredients in a large bowl and mix on medium for 2 minutes.
Spray two loaf pans (8x4 or 9x5) with cooking spray (or one 12-cup Bundt pan) and pour the cake mixture into the prepared pan.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool completely. If using a Bundt pan, cool for 10 minutes then invert onto a plate and cool completely. Mix the glaze ingredients until smooth and pour over the cake.
As you can see, I usually make twice the glaze because there's just something about the tang of the lemon glaze that is WONDERFUL with the cake and I like me some glaze.
Serves - Oh, I don't know, at least 4, I would think.
1 - Bundt or 2 loaves
Here's the handy printable - Sherry Wine Cakerecipe from: My Grandma Genevieve
You can find me linking up to these wonderful blog each week.