And yes I know Christmas has come and gone, but I am still going to post some recipes that I prepared this year for Christmas and/or New Year’s Eve that I thought were worthy of your discerning  taste buds. And this cake is one of them.

This recipe came to me via my daughter Paula. It was called Eggnog Bread. But I thought it would work better as a cake, so hence the name change. But whatever you choose to call this delicious baked good, you are sure to be pleased. It is moist and very delicious and just perfect for the holidays. As you can see in my yet another not-so-perfect picture, I dressed the cake up with a little bit of holly from our yard. (Twas for the holidays, after all!) And I know, food photography is never going to win me any awards. All my food pictures look like they were taken by a maladjusted monkey. Just think of viewing my efforts at photography as the price you have to pay to sign on to my site. (At least you don’t have to work your way through advertisements for acid reflux or hemorrhoid preparations to get to my recipes.)

On that happy note, Happy New Year everyone!

• 1 pkg. yellow cake mix
• 1/8 tsp. freshly grated nutmeg
• 2 eggs, room temperature
• 1 ½ c. eggnog
• ¼ c. melted butter, cooled to room temperature
• 2 T. spiced rum
• ¾ c. powdered sugar
• milk

Place the cake mix, nutmeg, eggs, eggnog, butter, and spiced rum in a mixing bowl and beat for about 4 minutes. Pour into a Bundt pan that has been lightly buttered and floured. Bake in a pre-heated 350 degree oven for about 45 minutes or until a wooden skewer inserted into the top comes out clean. Allow to cool in the pan for about 10 minutes and gently remove to a cake plate or cooling rack. When completely cool, drizzle with frosting. To make the frosting, whisk together the powdered sugar and enough milk to bring the drizzle to desired consistency. (It should pour, but not be so runny that it completely oozes off the cake.) Let drizzle/frosting harden before serving the cake.