December 09, 2016
Desserts, Cakes, Tube/Bundt,
Dairy, Eggs, Fruit, North American, Baking Mix (Bisquick/Clone), Easy/Beginner Cooking, Brunch, Christmas, Entertaining, Ladies Luncheon, Potluck, Thanksgiving, Electric Mixer, Hand Mix/Whisk, Oven Bake, Vegetarian, Pudding Mix, Cake Mix, Make it from a box, Gifts more
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"Taste of Home & I appear to be on the same pg this holiday season. It's all about eggnog & cranberries for me this yr. Nothing could be easier than this eggnog cake that was credited to Mary Ellen Severance of Biggs, Calif. I expanded her recipe to include dried cranberries & listed them as an optional ingredient. *NOTE: I'm not always consistent w/icing, glazes, etc & often prefer a cake plain, lightly dusted w/powd sugar or even use my pastry brush to apply a syrup or clear glaze. Feel free to make that choice for yourself.* Time does not include cooling time. ENJOY!"
In a lrg bowl, combine the cake mix, pudding mix, eggs, eggnog, oil, extract & nutmeg. Beat on med speed for 2 min. Fold in optional cranberries, if using.
Pour into a well-greased 10-in fluted tube pan. Bake at 350F for 38-41 min or until a toothpick inserted near the center comes out clean (Mine was cooked the full 41 min & tested done). Cool on a wire rack for 10 min before removing from pan to a wire rack to cool completely.
In a sml bowl, combine the powdered sugar, extract & enough eggnog to achieve a drizzle consistency. Drizzle over cooled cake.
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What a wonderful cake for the holidays. The only changes I made was to use vanilla extract vs. the rum and for dietary reasons, we left off the glaze. But I did add the cranberries.