This is a quick cake for any time of the year, but great for holidays. This cake can be made in a 9X13 sheet cake pan or as a layer cake.

  • One box white cake mix
  • One box instant vanilla pudding mix
  • 1 tsp ground nutmeg
  • 3/4 cup vegetable oil
  • 3/4 cup Pomona Orchard Spice Wine
  • 4 large eggs
  • 1-2 cups powdered sugar
  • 1-2 tbs Orchard Spice Wine
  1. Preheat oven to 350 degrees. Grease & flour 1 10″ Bundt cake pan (or spray with cooking spray). For a prettier crust, sprinkle cinnamon & sugar on the pan after it has been greased & floured.
  2. In a medium bowl, combine cake mix, vanilla pudding mix, nutmeg, vegetable oil, wine, and eggs. Beat with an electric mixer for 5 minutes.
  3. Pour into prepared Bundt cake pan and bake for 50 minutes or until toothpick comes out clean.
  4. Let cool 10 minutes in the pan, then remove from pan to rack. Let cake cool completely before slicing or if glazing.
  5. Whisk together powdered sugar and wine to form a thick yet pourable glaze. Add a few sprinkles of nutmeg, cinnamon, and/or allspice to taste. Drizzle cake with glaze and let set before serving.