1 pk Yellow or white cake mix
1 pk Instant vanilla pudding
4    Eggs
1/2 c  Cooking oil
3/4 c  Sherry or muscatel wine
1 ts Freshly grated nutmeg

Combine all ingredients and mix well with a mixer, beating for 5 minutes
on medium speed. Pour into a greased and floured bundt or tube pan. Bake at
350 degrees for 45 to 55 minutes. Cool in pan 20 minutes; turn out.
Sometimes I use lemon instant pudding in place of vanilla and add 1/2
teaspoon cinnamon.

Note: Good warm. Does not need frosting or glazing. Freezes well.