1 pkg. Duncan Hines Yellow Cake Mix
3/4 c. safflower oil
1 (3 3/4 oz.) pkg. instant vanilla pudding
3/4 c. wine (Croft original cream sherry or Croft distinction port)
4 eggs
1 tsp. nutmeg

Put all ingredients in a mixer bowl and beat at medium speed for 5 minutes. Pour into a greased angel food pan or bundt cake pan. Bake at 350 degrees for 45 minutes. Let cool, remove from the pan, and sprinkle with powdered sugar.

The cake should be made at least 2 to 3 days in advance so the flavors can marry, and the cake will keep for several weeks.