Almond Eggnog Pound Cake Recipes

ALMOND POUND CAKE

Steps:

• Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
• Use a mixer to cream the butter and sugar together for about 5 minutes.
• In a large bowl, whisk the flour, baking powder, and salt together.
• Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
• Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
• To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.

EGGNOG POUND CAKE

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.

EGGNOG POUND CAKE

Steps:

• Preheat the oven to 350°F. Move the oven rack to the lower 1/3 of the oven. Grease and flour a tube or bundt pan or spray with baking spray. Set aside.
• Sift together the flour, baking powder, salt, nutmeg and cinnamon.
• In the bowl of a stand mixer, cream together butter sugar, rum and vanilla extracts. Beat for 2-3 minutes until fluffy and fully combined.
• Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
• Gradually add the sifted dry ingredients alternately with eggnog. Beginning and ending with flour. After all has been added, increase the speed of the mixer and beat just until fully combined. Stop and scrape the sides of the bowl as needed.
• Spread evenly into the prepared pan. Bounce the pan on the counter to settle batter.
• Place into the oven and bake for 1 hour 10-15-minutes or until a cake tester inserted into the center shows moist crumbs. Check halfway through and lay a piece of aluminum foil on top to prevent over browning, if needed.
• Cool in the pan for 15 minutes then remove and place onto a cooling rack to cool completely. Dust with powdered sugar or glaze, if desired.
• To glaze: In a small bowl whisk together powdered sugar, eggnog butter and rum extract. (May use 1-2 Tbsp dark rum in place of extract, if preferred.) Add additional eggnog until your desired thickness is reached.
• Drizzle over cake and dust with nutmeg. Store chilled.

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

EGGNOG POUND CAKE

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.

ALMOND EGGNOG POUND CAKE

Steps:

• Grease a 10 inch fluted tube pan with 2 T.
• butter.
• Press almonds onto the bottom and sdes of pan; set aside.
• Melt remaining butter.
• In a large mixing 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 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 15 minutes before removing from pan to a wire rack.