Let 'em Eat Bundt Cake!I'll bet you didn't know that today is National Bundt Cake Day. Well, it is! Who knew there was even such a thing, but it seems Nordic Ware, the company that introduced the bundt pan back in 1950, has proclaimed it to be so. I happen to know this because I caught a bit of the Martha Stewart Show this morning and she was practically wetting herself over the fact. Well, you know I love me some Martha, so in honor of National Bundt Cake Day and Martha, I thought I'd post one of my favorite Bundt cake recipes.
My grandmother used to make this recipe and I remember it from when I was a little kid so it's at least 35 years old--probably more. Since it's a doctored up version of a boxed cake mix I imagine it first appeared in a ladies' home magazine or on the back of a box of Duncan Hines at one time. Anyway, it's delicious, easy to make and has been a staple in our family for years. Enjoy!
1 pkg. Deluxe yellow cake mix
1 pkg. Vanilla instant pudding
1 cup sherry
3/4 cup vegetable oil
1 tsp. nutmeg
1 tsp. cinnamon
Preheat oven to 350 degrees. Combine ingredients in a bowl and mix with an electric mixer for 2 to 3 minutes on high speed. Pour into a greased bundt pan and bake for 45 minutes or until a cake tester comes out clean. Cool cake in pan for 10 minutes then invert on a cooling rack, remove pan and continue to cool completely. Dust with confectioners sugar and serve. This cake is particularly nice served with fresh berries and a dollop of whipped cream or the ice cream flavor of your choice.