EGGNOG POUND CAKE
When you're having company, this cake-served with a custard sauce and a dash of nutmeg-inspires oohs and aahs.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
EASY EGG NOG POUND CAKE
So moist and delicious. This recipe is by Borden's.
Provided by Pat Duran
Categories Other Desserts
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350^, In a large bowl, combine cake mix and the next 4 ingredients; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed for 4 minutes. Pour into greased and floured 10-inch fluted bundt pan. Bake 40-45 minutes or until toothpick test clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar , if desired.
EGGNOG POUND CAKE
Make and share this Eggnog Pound Cake recipe from Food.com.
Provided by Hey Jude
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
- In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
- Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
- Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
- Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.
Nutrition Facts : Calories 368.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 79, Sodium 440.9, Carbohydrate 45.2, Fiber 1.1, Sugar 26.2, Protein 6.3
EASY EGGNOG POUND CAKE
sweet cake like consistanancy unlike dense pound cake. Was printed on the back of an eggnog container and when we did not drink it all I thought i would give it a try.
Provided by h jones
Categories Dessert
Time 30m
Yield 1 10inch cake
Number Of Ingredients 7
Steps:
- Preheat oven 350.
- In large bowl combine cake mix, vanilla pudding mix, eggnog, and oil: beat at low speed into moist.
- Add eggs and nutmeg mix on high for 4 minutes.
- Pour into greased and floured fluted, bundt, or miniloaf (best thing to use) pans.
- Bake 40 to 45 minutes (20 to 30 minutes for minis) or until wooden pick inserted near center comes out clean.
- Cool 10 minutes and remove from pan.
- Cool completely and sprinke with confectioners' sugar if desired.
- Makes a great gift especially if baked in the mini bundts or mini loaves.
Nutrition Facts : Calories 4695.4, Fat 259.6, SaturatedFat 45.7, Cholesterol 968.9, Sodium 5460.9, Carbohydrate 542.7, Fiber 6, Sugar 350.4, Protein 55.6
EASY EGG NOG POUND CAKE
Make and share this Easy Egg Nog Pound Cake recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 45m
Yield 1 10-inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F In large mixing bowl, combine cake mix, pudding mix, Borden egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
- Pour into greased and floured 10-inch fluted or tube pan.
- Bake 40-45 minutes or until a wooden pick inserted near the center comes out clean.
- Cool 10 minutes; remove form pan. Cool completely. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 4694, Fat 259.6, SaturatedFat 45.7, Cholesterol 968.9, Sodium 5457.2, Carbohydrate 542.5, Fiber 6, Sugar 350.1, Protein 55.6
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