Best 5 Easy Eggnog Pound Cake Recipes

EGGNOG POUND CAKE

Steps:

• Heat oven to 325 degrees. Prepare a tube pan by coating with cooking spray and dusting with flour.
• Using a stand or hand mixer, cream butter and shortening together. Mix in sugar and whip until light and fluffy. Add in eggs, one at a time, blending thoroughly. Continue to mix while adding in nutmeg, cinnamon and vanilla.
• With beater running, add flour and eggnog alternating into sugar mixture, starting and stopping with flour. Pour into prepared 10 inch tube pan. Bake for approximately 1 hour and 15 minutes. Test for doneness by inserting a skewer that should come out clean when cooked completely.
• Let cake cool for 20 minutes then remove from pan. When cake is completely cooled, store covered.

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.

EGGNOG POUND CAKE

Steps:

• Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
• In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
• Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
• Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
• Let cool in pan for 10 minutes; then invert cake onto a rack to cool 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.

CONTEST-WINNING EGGNOG CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.