EGG NOG week continues! Today, I’m showing our Egg Nog pound cake – it starts with a box mix and adds a hint of egg nog and nutmeg. The result? MOIST and delicious.
I found this recipe in Taste of Home Cake Mix Creations and it’s a favorite – every year. Plus, I’ve perfected it and made it my own.
Egg Nog Pound Cake
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Course:
Dessert
Cuisine:
American
Ingredients
Eggnog Pound Cake
- 1 package yellow cake mix
- 1 c. eggnog regular
- 3 eggs
- 1/2 c. butter softened
- 1 tsp nutmeg
Custard:
- 1/2 c. sugar
- 2 TB cornstarch
- 1/2 tsp salt
- 2 c. milk
- 2 eggs slightly beaten
- 2 tsp butter
- 2 tsp vanilla
- 1 c. whipped cream
Instructions
Egg Nog Cake:
-
Mix all ingredients together on low for 30 seconds, then on medium for 2 minutes.
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Pour into a fluted pan.
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Bake at 350 for 40-45 minutes.
-
Cool for 10 minutes before removing from pan.
Egg Nog Custard
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In a saucepan, combine sugar, cornstarch, and salt.
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Gradually stir in milk.
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Bring to a boil over medium.
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Boil for 1-2 minutes, stirring constantly.
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Stir a small amount of hot filling into egg yolk; return all to pan while stirring constantly.
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Bring to a gentle boil; stir for 2 more minutes.
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Remove from heat; stir in butter and vanilla.
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Cool for 15 minutes.
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Fold in whipped cream.
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Store in the refrigerator.
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Serve with egg nog pound cake.
Sounds delicious!!
love egg nog, love pound cake… Mmmm