Christmas Cheer

Bad Alice threatened to give The Dog pinecones if I didn’t hand over the eggnog cake recipe. I take these sorts of threats very seriously.

The woman who gave me this recipe did so on the condition that I never reveal my source. (It was neither Martha Stewart nor Scooter Libby). Personally, I find nothing at all shameful in using cake mix. In fact, as someone who has made her share of genoise and sponge cake from scratch, I don’t know why one would bother when a mix will do quite ably. (Health concerns, which are legit, can be addressed by purchasing one of the many natural/organic products on the market. Trader Joe’s has some excellent ones and no, they aren’t paying me to say that). I digress.

Here’s the recipe, sans the name of the woman who gave it to me and I hope you enjoy it. Bad Alice, step away from the pinecones.

EGGNOG POUND CAKE
1 package yellow cake mix
1/8 tsp. nutmeg
2 eggs
1 1/2 cups commercial eggnog
2 tbs. rum (or brandy or sherry, pretty much anything but tequila or gin)
1/4 cup butter, melted
Combine cake mix, nutmeg, eggs, eggnog, melted butter and rum in large mixing bowl. Beat with electric mixer about 4 minutes or 450 strokes with a whisk. Pour batter into greased 10 " bundt or tube pan.

Bake in 350 oven 45-55 min. or until a long wooden skewer inserted in the thickest portion comes out clean.

Cool in pan 10 minutes: invert cake onto a rack and cool thoroughly. Sprinkle with confectioner’s sugar.