Recipe April 30, 2021

Eggnog Pound Cake

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
4 eggs
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.