Eggnog Pound Cake

1
Eileen Hineline

By
@HappyCooking56

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
16 to 20 servings
Prep:
25 Min
Cook:
45 Min
Method:
Bake

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-by-Step

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

Printable Recipe Card

About Eggnog Pound Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids




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