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Eggnog Pound Cake

A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base.

16-20 ServingsPrep: 25 min. + cooling Bake: 40 min. + cooling

Ingredients

1 package yellow cake mix (regular size)
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

Directions

In a large bowl, combine the first five ingredients. Beat on low
until for 30 seconds. Beat on medium for 2 minutes.
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.
For sauce, in a small saucepan, combine the sugar, cornstarch and
salt; gradually stir in milk. Bring to a boil over medium heat; boil

2 of 2

Eggnog Pound Cake (continued)

Directions (continued)

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.
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.

Nutrition 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.