Grandma's Sherry Cake

This recipe I got from my mother who got it from her mother. It's fast and easy, and my mother says it freezes well, but I've never had it around long enough to try! The better the sherry you use, the better it will taste - although you may want to reduce the quantity a bit.

Ingredients:
1 package Duncan Hines yellow cake mix
1 box french vanilla instant pudding
3/4 cup vegetable oil
3/4 cup sherry
4 eggs (or 2 whole eggs & 4 egg whites)
Confectioners' sugar

Time: 1 hour
Yield: a lot, but never enough!

1. Heat oven to 350 degrees.

2. Combine all ingredients.

3. Mix for 4 minutes or until mostly smooth.

4. Pour into a greased bundt cake pan.

6. Bake for 40 to 45 minutes, or until a toothpick comes out clean. (top may still be moist)

7. Cool before removing from pan, then dust with confectioners' sugar (or frost if desired), and surround with fresh raspberries for maximum effect.