This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Eggnog Pound Cake

By: Theresa Koetter

"A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base."

Rate/Review | Read Reviews (31)

Prep Time:
25 Min

Cook Time:
40 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (18.25 ounce) package yellow cake mix
1 cup eggnog*
3 eggs
1/2 cup butter or margarine, softened
1/2 teaspoon ground nutmeg
CUSTARD SAUCE:
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup milk
1 egg yolk, lightly beaten
1 teaspoon butter or margarine
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped

Directions

In a mixing bowl, combine the first five ingredients. Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely. For sauce, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Blend a small amount into egg yolk. Return all to the pan; mix well. Cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.