EGGNOG POUND CAKE
A delightful gift to give and receive. Only 20 minutes of prep time is required!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
- Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg
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.
ALMOND EGGNOG POUND CAKE
For the Christmas rush, this easy-to-make pound cake is a must. It makes a great hostess gift. -Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- Grease a 10-in. fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan; set aside., Melt remaining butter. In a large bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts :
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
EGGNOG POUND CAKE
A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!
Provided by DOCTOR KITTEN
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
- In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 59.5 g, Cholesterol 74.7 mg, Fat 13.9 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.3 g, Sodium 106.2 mg, Sugar 39.7 g
ONE-EGG POUND CAKE
This is an excellent, delectable loaf cake with a delicate flavor and a wonderful texture. It's perfect when you want something easy, fast, and you happen to be low on ingredients. I doubt you'd have any complaints with this one.
Provided by Charmed
Categories Dessert
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C); grease and flour an 8x4" loaf pan.
- In a large bowl, mix flour, baking powder, sugar and salt.
- With a pastry cutter or your fingers, cut in butter.
- Break the egg into a measuring cup and then fill to the 1 cup line with milk.
- Add the milk mixture to the dry ingredients and beat well.
- Add vanilla and lemon extracts and beat until well-blended.
- Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 2752.2, Fat 108.2, SaturatedFat 65.8, Cholesterol 464.2, Sodium 4060.1, Carbohydrate 405.4, Fiber 6.8, Sugar 201.1, Protein 41.1
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.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16-20 servings.
Number Of Ingredients 14
Steps:
- 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 in 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 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.
Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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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- Preheat oven to 350 degrees. Grease and flour 4-5 mini loaf pans, or 1 large 9 x 5-inch loaf pan.
- Combine all ingredients for cake in a medium bowl and beat with an electric mixer until well blended. Pour into prepared pans.
- Bake at 350 for 40-50 minutes for mini loaves (about 1 hour for single loaf), or until a wooden pick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes before turning o to wire rack to cool completely.
- While loaves cool, make the glaze by combining powdered sugar and nutmeg in a small bowl. Gradually add eggnog until glaze reaches desired consistency. Spread glaze over cooled loaves, allowing it to run down the sides. Let glaze set before slicing and serving pound cake.
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