Sherry Cake  ---  from sometime in the 1970s

1 pgk. yellow cake mix
1 pkg. instant vanilla pudding
1 tsp. nutmeg
3/4 cup salad oil [or melted margarine]
3/4 cup sherry
4 eggs

Mix all down to eggs on slow speed of beater.  Add eggs
one at a time, beating on a faster speed.  Bake in a bundt
or tube pan at 325 degrees for 50-60 minutes [or in a 9X13
pan for about 40 minutes].

GLAZE:  2 cups powdered sugar
        nutmeg and sherry to suffice
Mix to a thin frosting; apply while cake is warm.