eggnog pound cake

Name: Eggnog Pound Cake
Prep time: 25 min
Cook time: 45 min
Yield: 16
Cuisine: American
Ingredients: - 1 package yellow cake mix (regular size)i used a white cake mix; - 1 cup eggnog; - 3 eggs; - 1/2 cup butter, softened; - 1/2 to 1 teaspoon ground nutmeg; ## CUSTARD SAUCE:; - 1/4 cup sugar; - 1 tablespoon cornstarch; - 1/4 teaspoon salt; - 1 cup milk; - 1 egg yolk, lightly beaten; - 1 teaspoon butter; - 1 teaspoon vanilla extract; - 1/2 cup heavy whipping cream, whipped; ## NUTRITIONAL FACTS; - 1 serving (1 slice) equals 221 calories, 12 g fat (6 g saturated fat), 73 mg cholesterol, 265 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

27 Pinches 1 Photo

Eileen Hineline

Coolidge, AZ

Updated on Sep 6, 2015

My family loves Eggnog pound cake and I make it every chance I can. I made a cake last night for work. I buy alot of eggnog when its in season then measure out 1 cup amounts and freeze it, so when we want eggnog cake, I just pull out what i need. This cake is always so moist and delicious. Credit goes to Taste Of Home recipe site for recipe and photo. Eggnog isn't just for holidays!

Rate

prep time 25 Min

cook time 45 Min

method Bake

yield 16 to 20 servings

Ingredients

- 1 package yellow cake mix (regular size)i used a white cake mix
- 1 cup eggnog
- 3 eggs
- 1/2 cup butter, softened
- 1/2 to 1 teaspoon ground nutmeg
CUSTARD SAUCE:
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg yolk, lightly beaten
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, whipped
NUTRITIONAL FACTS
- 1 serving (1 slice) equals 221 calories, 12 g fat (6 g saturated fat), 73 mg cholesterol, 265 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

How To Make eggnog pound cake

Step 1

In a large bowl, combine the first five ingredients. Beat on low until for 30 seconds. Beat on medium for 2 minutes.

Step 2

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Step 3

For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Step 4

Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake. Yield: 16-20 servings.
Step 5

***** You can make the custard sauce or not. I drizzled vanilla frosting over the cake and then sprinkled nutmeg over the frosting, my family likes it better this way. You can use rum extract too.
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