by Marina Adair
Our family is big on Christmas and big on baking, and what better time of the year to blend the two? Unlike most families, who spend Christmas Day celebrating, the Adairs have a whopping 48 hours of Christmas cheer, starting with Christmas Eve Dessert Buffett, where every person is encouraged to bring their favorite dessert. Now, I didn’t get the Adair legendary baking genes, but I always found something homemade to add to the family offering, with my favorite being Wine Cake. So, from my family to yours, I hope this unique and foul-proof dessert makes an appearance with Santa himself.
Pat Adair’s Wine Cake
Ingredients
- 1 box yellow cake mix
- 1 box vanilla pudding
- 5 eggs (room temperature)
- ¾ cup cream sherry
- ¾ cup vegetable oil
- 1 tsp. nutmeg
Instructions
- Preheat to 350*
- Mix all ingredients into a large bowl until combined and pour into greased bunt pan.
- Cool upside down, balanced on the neck of a wine bottle, with neck of bottle sticking through the hole in the middle of the pan.
- When cool remove cake from pan and dust lightly with flour.
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