1 pkg. yellow cake mix
1 (3 oz.) pkg. French vanilla pudding (instant)
1 tsp. nutmeg
1 tsp. cinnamon
4 eggs
3/4 c. sherry wine
3/4 c. vegetable cooking oil
1 tsp. vanilla
Confectioners' sugar

Throw all of the preceding ingredients into mixing bowl. Beat with mixer for 5 minutes. Place in greased bundt pan. Bake at 350 degrees for 45 minutes or until top is cracked and brown and springs back when touched. Cool cake 1/2 hour inverted on wine bottle. Remove cake and powder with sifted confectioners' sugar.