Eggnog Pound Cake

Name: Eggnog Pound Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 20 servings.
Ingredients: 1 package yellow cake mix (regular size); 1-1/4 cups eggnog; 3 large 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 whole milk; 1 large egg yolk, beaten; 1 teaspoon butter; 1/4 teaspoon vanilla extract; 1/2 cup heavy whipping cream, whipped; Additional nutmeg, optional

When you're having company, this cake—served with a custard sauce and a dash of nutmeg—inspires oohs and aahs.

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups eggnog
3 large 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 whole milk
1 large egg yolk, beaten
1 teaspoon butter
1/4 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
Additional nutmeg, optional

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat.
In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutrition Facts

1 serving: 206 calories, 10g fat (5g saturated fat), 68mg cholesterol, 244mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:

2010

Dec 7, 2013

This cake is AWSOME! Recipe has given me an extra bonus! I'm lactose intolerant, so I made the pudding with half non dairy eggnog and half mocha mix, and it turned out great! Thank you!
orangejody

Dec 19, 2010

This cake is so moist and delicious. It looks so pretty and smells delicious as it is cooking. I wasn't expecting to have such a rich taste. I made this about three weeks ago and I am going to make it again on Christmas Eve for my family. I did not even use the custard sauce. Whipcream goes great with it!
herdofmillingtons

Dec 2, 2009

My kitchen smelled amazing as this easy to assemble cake baked in the oven. Superb flavor, I would serve the cake with just a sprinkling of powdered sugar. But the custard sauce that is served with it takes on an elegance in flavor. Fabulous!