Eggnog Tube Cake With Cranberries

FOR THE CAKE

Step 1: 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.

Step 2: 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.

FOR OPTIONAL GLAZE

Step 3: In a sml bowl, combine the powdered sugar, extract & enough eggnog to achieve a drizzle consistency. Drizzle over cooled cake.

NOTE RE YIELD: I listed 12 servings for this recipe, but it can easily be cut into 16 servings.

NOTE RE DRIED CRANBERRIES: I like using my kitchen scissors to cut the large cranberries into smaller pieces. I also prefer plumping them in water & pressing them nearly dry B4 I fold them into a batter. I admit my process is a little tedious, but so worth it. If you use them, select your own choice of method.

NOTE RE PIC: I made this cake w/the intent to photograph it & freeze a major portion of it for holiday food gifts, so no decoration was considered & I'll decide that later.

FINAL NOTE: I'm guessing, but now that I've made this cake & IMO - If you want the eggnog flavor to be more prominent, make the cake as written & leave out the cranberries .. If you want the cranberry flavor to be more prominent, follow the entire recipe as written w/the cranberries .. If you want a blend of flavors, make the cake as written & use roughly half the amt of dried cranberries listed.