This pound cake is how everyone in my family knows that the Christmas season has arrived. It makes the house smell so good. It is a warm, comfort type of aroma. My mother used to bake these for all of our teachers for Christmas. We had a large stand-up freezer and at one point I think there were three shelves filled with these cakes. I continued this tradition with my children’s teachers as well as family and friends. I even have some friends that remind me not to forget them! The largest number of cakes I made in one Christmas season was 30. Boy, did the house smell great.
This recipe is delicious as a dessert, but is also great as coffee cake in the morning.
1 box yellow cake mix (the store brands usually work the best)
1 small box vanilla jello instant pudding
1 t. nutmeg
¾ c. salad oil (Crisco works best)
¾ c. Sherry (not cream style)
Put all ingredients in a large mixing bowl, beat for 5 minutes on medium to medium high using electric mixer. Pour into an ungreased 10-inch angel food tin. Bake for 45 minutes at 350 degrees. Sprinkle with confectioners’ sugar.
Note: Pound cake can be frozen.