Friday, December 17, 2010



Yes -  tis the season...  The season of joy, family, mangers, noble fir trees, santas, plum pudding and stress.  

If you're like me - you're having a zillion people over at some point during the Christmas holiday.  For us, it's Christmas Eve.  Our house is 'deck the halls w/ bows of holly' w/ decorated trees in every room and friends coming from far and wide (well, coming over the hill from LA to the San Fernando Valley is a schlep!) to toast the season... and eat.  In past years Richard has made turkeys, hams, French cassoulets, Deer Valley Chili, poached salmons -- salads and pastas and Christmas cakes and cookies.  It's a week long cooking marathon... hence the stress.

And then there's a 'find' that lessens the burden, like Pate Therese I blogged about last year.  Something to make that's delicious, yet doesn't take the whole day to cut, chop, measure and mix.  Our find this year... eggnog cake!  I love eggnog, but never serve it (tho I have the most beautiful antique milk glass punch bowl), so the thought of an eggnog cake tickles my childhood taste memories of nutmeg and Christmas spices. Thanks to my friend, "Diz" (her email address nickname) a/k/a Phyllis, we now have the recipe to this holiday find.  And, thanks to Diz, again, I also have a picture of the finished product to show y'all.  I think this is going to be a keeper.

Eggnog Cake

one yellow cake mix
1/4 tsp. nutmeg (use fresh grated, it DOES make a difference)
2 extra large eggs, beaten lightly
1 1/2 cups eggnog
4 Tablespoons butter, melted
2 Tablespoons rum or 1 teaspoon rum extract


Preheat oven to 350 degrees (325 if using a dark pan). Grease and flour a standard bundt pan. Combine all ingredients in a large mixing bowl. Beat for 4 minutes on medium speed with an electric mixer. Pour into prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes and invert onto a cooling rack and cool completely. Dust with powdered sugar and serve.

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