Best 5 Easy Egg Nog Pound Cake Recipes

EGGNOG POUND CAKE

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.

EASY EGG NOG POUND CAKE

Steps:

• 1. Preheat oven to 350^, In a large bowl, combine cake mix and the next 4 ingredients; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed for 4 minutes. Pour into greased and floured 10-inch fluted bundt pan. Bake 40-45 minutes or until toothpick test clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar , if desired.

EGGNOG POUND CAKE

Steps:

• Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
• In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
• Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
• With the mixer on low, carefully add the flour, nutmeg and salt and mix until just combined.
• Add the eggnog and vanilla extract and mix until combined.
• Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
• Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
• Combine all ingredients except for the powdered sugar in a small sauce pan.
• Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
• Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
• Whisk in 1 1/4 cups or so of the powdered sugar. Allow to cool a bit and thicken, but still be pourable. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find the icing to be a little thick, just add a touch more water to thin it back out.
• Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.

EASY EGGNOG POUND CAKE

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.

EASY EGG NOG POUND CAKE

Steps:

• Preheat oven to 350°F In large mixing bowl, combine cake mix, pudding mix, Borden egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
• Pour into greased and floured 10-inch fluted or tube pan.
• Bake 40-45 minutes or until a wooden pick inserted near the center comes out clean.
• Cool 10 minutes; remove form pan. Cool completely. Sprinkle with powdered sugar, if desired.