Easy Egg Nog Pound Cake Recipes

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.

EASY EGGNOG POUND CAKE

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.

EASY EGG NOG POUND CAKE

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.

EGGNOG POUND CAKE

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.

EASY EGG NOG POUND CAKE

Steps:

• 1. Preheat oven to 350. In large mixing bowl, combine cake mix, pudding mix, egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
• 2. Pour into greased and floured 10-inchi fluted or tube pan.
• 3. Pake 40-45 minutes or until wooden pick inserted near center comes out clean.
• 4. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired.

EASY EGG NOG POUND CAKE

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.