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Eggnog Pound Cake

Published: Friday, December 1, 2017

1 regular size pkg. yellow cake mix

1¼ c. eggnog

3 large eggs

¼ c. butter, softened

2 tsp. ground nutmeg

½ to 1 tsp. vanilla extract

Creamy Custard Sauce:

¼ c. sugar

1 Tbsp. cornstarch

¼ tsp. salt

1 c. whole milk

1 large egg yolk, beaten

1 tsp. butter

¼ tsp. vanilla extract

½ c. heavy whipping cream, whipped

Additional nutmeg (optional)

 Preheat oven to 350°. Grease and flour a 10" fluted tube pan. Combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.

Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in the pan 10 minutes before removing to a wire rack to cool completely.

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. —20 servings.

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