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Eggnog Pound Cake

Eggnog Pound Cake
When you're having company, this cake—served with a custard sauce and a dash of nutmeg—inspires "oohs" and "aahs".
20 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups nonalcoholic eggnog
  • 3 eggs
  • 1/4 cup butter, softened
  • 2 teaspoons ground nutmeg
  • 1/2 to 1 teaspoon vanilla extract
  • CREAMY CUSTARD SAUCE:
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon butter
  • 1/2 cup heavy whipping cream, whipped
  • Additional ground nutmeg, optional

Directions

  • In a large bowl, combine first six ingredients. Beat on low until
  • moistened. Increase speed to medium and beat 2 minutes. Pour into a
  • greased and floured fluted tube pan. Bake at 350° for 40-45
  • minutes. Cool 10 minutes; invert on a wire rack. Meanwhile, for
  • sauce, combine sugar, cornstarch and salt in a medium saucepan.
  • Gradually stir in milk. Cook over medium heat until mixture thickens
  • and boils, stirring constantly. Cook 1 minute. Remove from the heat.
© Taste of Home 2013

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Eggnog Pound Cake (continued)

Directions (continued)

  • Beat egg yolk in a small bowl; stir in half of hot mixture, then
  • return to saucepan and cook 1 minute on low. Remove from heat; stir
  • in vanilla and butter. Cool completely. Fold in whipped cream;
  • refrigerate. Serve sauce over cake slices; sprinkle nutmeg on top if
  • desired. Yield: 20 servings.
Nutrition Facts: 1 serving (1 piece) equals 206 calories, 10 g fat (5 g saturated fat), 68 mg cholesterol, 244 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013