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Eggnog Poundcake with Custard Sauce

 Eggnog Poundcake with Custard Sauce
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.

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Eggnog Poundcake with Custard Sauce (continued)

Directions (continued)

  • 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.
  • 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.
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.