1 package yellow cake mix
1 small package INSTANT vanilla pudding
3/4 cup salad oil
4 eggs
3/4 cup dry white wine
1 teaspoon nutmeg
5 tablespoons soft butter or margarine
3/4 cup chopped or sliced almonds
Preheat oven to 350 degrees. Generously grease bunt pan with 5 tablespoons butter or margarine. Sprinkle inside of bunt pan with the almonds. Set aside. In large electric mixer add all of the rest of the ingredients. Beat for at least 5 minutes or until batter is light and fluffy. Pour into prepared bunt pan.
Bake in preheated oven for 40-50 minutes, testing with toothpick by inserting it into the middle of cake until it comes out clean. Allow to rest for about 5 minutes then turn onto serving dish. Dust with powdered sugar before serving. This cake is best when allowed to mellow for a day if possible, so don’t be afraid to make it ahead of time for your guests.
