The Cake | The Jewish Week | Food & Wine

The Cake

The Cake

The Cake (Miriam Green)

1 cake

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 “When I looked through the recipes Mom had sent me when we moved to Israel, there was one marked, ‘The Cake.’ Though my kids gave it mixed reviews, its wine-sweetened batter bursting with nutmeg took me back to my childhood, and still does whenever I make it.”

Reprinted with permission from The Lost Kitchen by Miriam Green.


4 eggs

1 cup sugar

1/2 cup vegetable oil

3/4 cup sherry or dry red wine

2 teaspoons baking powder

1 teaspoon nutmeg

2 cups flour

1 2.8-ounce package instant vanilla pudding


Beat eggs and sugar, then whisk in oil. Add sherry and remaining ingredients and mix thoroughly. Bake in a greased Bundt pan for 35 minutes at 350 degrees F.