In my humble opinion, there is nothing finer than a good piece of cake. Now don’t go all sanctimonious on me and tell yourself that Patti must be some kind of a nitwit if she really means what she is saying. After all, isn’t it well known by anyone who is anyone (and that includes Patti), that cake is simply an inferior substitute for a real dessert? How could this self declared foodie really mean it when she says she loves cake?
Well to this I say – “pfui” (to quote my favorite detective Nero Wolfe). But please let me explain. I, along with everyone else who has ever been to a birthday party or an office celebration where your average grocery store bakery sheet cake has been served, unfortunately know that not all cakes are delicious. In fact, I will go so far as to say that a majority of these cakes are not worth the flour used in the batter or the shortening used in the frosting. But, give me a cake baked at home by a skilled baker or prepared in a wonderful bakery, and there isn’t a slice I would turn down. (That is, if I were still eating refined sugar, which I seriously try to avoid. But that’s another story…..)
Anyway, what I am trying to say in my overly verbose way is that this cake is really, really delightful. The flavor is amazing and it could not be moister unless it was a liquid. And simple to prepare? Well I think you can figure that out for yourself; just a few simple ingredients thrown together in a mixer, beaten for a few minutes and then baked in a Bundt pan.
So next time you want a lovely simple dessert that everyone will love, give this recipe a go. And while you’re at it, those of you who harbor a prejudice against cake, don’t be afraid to let cake back into your life. (Not necessarily the stuff that comes in sheet form from your neighborhood grocery store, but the real thing that comes from a reliable source, like your mother or your favorite bakery.) You may actually discover that a delicious piece of cake and a good cup of coffee are a pleasure that has been missing from your life. Enjoy
- 1 yellow cake mix
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¾ tsp. ground cloves
- 1 small (4 serving) instant vanilla pudding and pie filling mix
- 1 c. sour cream
- 3 T. canola oil
- 1 T. spiced rum
- 1 c. eggnog
- 2 eggs, room temperature
- powdered sugar, opt.
Combine the cake mix and spices in the bowl of your electric mixer. Add the pudding mix, sour cream, canola oil, rum, eggnog, and eggs; beat for about 5 minutes. Pour the batter into a Bundt pan that has been buttered and floured. Bake in a pre-heated 350 degree oven for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes and then turn it out onto a cake plate. Cool completely before lightly sprinkling with powdered sugar, if desired.