Happy Holidays

It’s that time of the year; the annual blessing/chore of gifts. One of the things I have given out to friends and neighbors for many years are home baked goodies. And, like so many gifts, there is a lot of meaning and sentiment tied up in the package. So I agonize each year, trying to come up with something different and really,really wonderful. Of course I usually wait until December to do this so am in the midst of wonderful choices like boat parade parties, Holiday concerts, family dinners along with regular routines like volunteer shifts at Crystal Cove and the library bookstore. And when you add to that all the other preparations and pressures that the holidays bring something must give.

I wanted to do a Wensley cake this year but never got around to trying out the recipe for myself, never mind inflicting it upon unsuspecting recipients. Now it’s December 21st, Solstice, just to add a little more pressure, and I went to fall-back position and baked the oh so familiar and easy Wine Cakes. And, darn it, they are good! My in-house tester, Steve, proclaimed it so. So, that’s it for this year. I'm tempted to say that I took the easy route because I can say I have, ahem, brain holes. But actually, I usually do go the easy route, whenever possible.
This recipe makes 5 mini-loaf pans or two regular size loaf pans, making it ideal for small gifts.

Wine Cakes
1. box yellow cake mix
1 (3¾-ounce) box vanilla instant pudding mix
4 eggs
¾ cup vegetable oil
¾ cup sherry
1 teaspoon nutmeg
Powdered sugar
• Instructions:
Preheat oven to 350 degrees. Combine all ingredients except powdered sugar and beat for five minutes. Bake for 45 minutes or until toothpick comes out clean.
Sprinkle with powdered sugar and cool in pan about 15 minutes before turning them out onto a rack to finish cooling before wrapping in foil for giving.

MERRY CHRISTMAS!