Easy Eggnog Pound Cake Recipes

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EGGNOG POUND CAKE



Eggnog Pound Cake image

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

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

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.

CONTEST-WINNING EGGNOG CAKE



Contest-Winning Eggnog Cake image

This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

EGGNOG POUND CAKE



Eggnog Pound Cake image

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

2 tablespoons softened butter or 2 tablespoons margarine, to grease pan
1/2 cup sliced almonds
1 (18 1/2 ounce) package yellow cake mix
1/8 teaspoon ground nutmeg
2 eggs
1 1/2 cups purchased eggnog
4 tablespoons butter or 4 tablespoons margarine, melted
2 tablespoons rum or 1/4 teaspoon rum flavoring

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



Easy Eggnog Pound Cake image

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

1 (18 1/2 ounce) box yellow cake mix
1 (4 ounce) package instant vanilla pudding
3/4 cup eggnog (thicker the better)
3/4 cup vegetable oil
4 eggs
1/2 teaspoon nutmeg (i use cinnamon)
confectioners' sugar

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

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