Unbelievable Eggnog Cake

What’s Cooking in Gail’s Kitchen? After the Holidays: Unbelievable Eggnog Cake! Did you know you can freeze eggnog for up to six months? You can. And isn’t it a relief to know that you won’t be pouring money down the drain? Too much of anything can take away the joy. We all get caught up in holiday indulgences, thinking it’s the only time of year to appreciate our favorite treats. No more. Rather than feeling like a glutton for punishment, followed by waves of guilt, here’s a way to stretch the cheer throughout the winter months. When the nights are dark and the fire warms your feet, snuggle up with a slice of nostalgia. You deserve it.

UNBELIEVABLE EGGNOG CAKE

Ingredients:

16.5-ounce yellow cake mix

3-ounce vanilla instant pudding mix

1 cup eggnog

4 eggs

1/3 cup vegetable oil

1 teaspoon nutmeg

1/4 cup water

1 teaspoon vanilla extract

Ingredients for Glaze:

1/4 cup butter, warmed

1/4 cup eggnog

1/2 teaspoon vanilla extract

1/4 teaspoon rum

1/2 teaspoon nutmeg

2 cups powdered sugar

Garnish with rosemary sprigs and pomegranate arils

Instructions:

Preheat oven to 350°. Spray a bundt pan (or 8 mini bundt pans) with nonstick oil containing flour. Set aside. In a large bowl, combine yellow cake mix, dry vanilla pudding mix, eggnog, eggs, vegetable oil, nutmeg, water, and vanilla extract. Beat with a mixer for 2 minutes until thoroughly combined, scraping down the sides as needed. Pour batter into pan(s). Bake 50 minutes for large, or 25 minutes for small bundt cakes, until a cake tester comes out clean. Remove from oven to cool for 10 minutes before inverting on a wire rack. Allow to cool 10 minutes longer before transferring to a cake plate. While cakes are cooling make the glazed icing. In a bowl, whisk together butter, eggnog, vanilla extract, rum, and nutmeg until smooth. Sprinkle in powdered sugar, stirring with a spoon, until smooth. Drizzle glaze over cake. Garnish with rosemary sprigs and pomegranate arils for a festive finish.

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