Some people love to initiate the countdown to Christmas long before Thanksgiving has even passed, and now that December has arrived, expect subtraction to be even more in vogue. Fall in love with reduction through the addition of this Eggnog Pound Cake recipe to your dessert contemplations.
Mark Casasanto has long given readers fulfilling means to be jovial, and this creation from the Whitman resident promises a season’s worth of mirth, especially if you consider combining it with a scoop (or two!) of your favorite ice cream.
Ingredients:
1 package of yellow cake mix
1 four-serving package of instant vanilla pudding/pie mix
¾ cup of eggnog
¾ cup of vegetable oil
4 eggs
½ teaspoon of ground nutmeg
Confectioners sugar
Directions:
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the cake and pudding/pie mixes, eggnog and oil. Beat on low speed until moistened.
Add the eggs and nutmeg, and beat on medium-high for four minutes. Pour into a greased and floured 10-inch tube pan. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 10 minutes, and remove from the pan. Allow to cool completely. If desired, sprinkle with the confectioners sugar. SPR
