Mary Ellen Haefliger found this recipe years ago in a Washington State University Cooperative Extension Newsletter. The "Eggnog Pound Cake" makes a good holiday birthday cake, she says, or as holiday gifts for friends and family. "It's such a wonderful tradition for me," she adds smiling. "I do it every year." Mary Ellen explains, "I dust the top with powdered sugar and then use red and green cherries on the top, arranged in a holly design." The cake freezes well and is easy to make, she assures.

1		Yellow cake mix (1 lb. 2 1/2 oz.)
1/8	tsp	Nutmeg
2		Eggs
1/4	C	Butter or margarine, melted
1½	C	Commercial eggnog
1/4	tsp	Rum flavoring

• Mix at medium speed with an electric mixer until smooth and creamy, about 4 minutes. Pour into well-greased tube pan.
• Bake at 350° for 45 to 55 minutes. Cool in the pan for 10 minutes. Then invert pan on rack and cool.
• The cake may be served plain or topped with icing, sauce, fruit or ice cream.