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.
EGGNOG CUSTARD
This is a holiday favorite in my family. The custard is soft and yummy! If you like eggnog you might try this.
Provided by shannasfour
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
- Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
- Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 30.4 g, Cholesterol 167.9 mg, Fat 12.3 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 103.7 mg, Sugar 23.6 g
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
EGGNOG SAUCE
Use this dessert to dress up bread pudding, pound cake, ice cream or fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.
Nutrition Facts :
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- Place the flour, sugar and salt in a medium saucepan and whisk in the eggnog and milk. Bring to a simmer, whisking frequently, until the mixture just starts to simmer. Remove 1/2 cup of the hot mixture and whisk it into the bowl of egg yolks until smooth. Pour the egg yolk mixture back into the saucepan with the rest of the sauce, whisking constantly until combined. Return the sauce to a simmer, reduce to medium-low heat and continue whisking for a couple of minutes until the sauce is thickened. (If using cornstarch instead of flour you will add the slurry here at the end and simmer until thickened.)If you prefer your custard smoother and runnier, add a little more eggnog or milk.
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