Eggnog Pound Cake
Hands-on Time: 15 min.; Total Time: 2
hr., 25 min. Just when you thought pound cake couldn't get any
better—try toasting the slices and spreading them with your favorite jam
or preserves.
This recipe goes with Eggnog Cupcakes
This recipe goes with Eggnog Cupcakes
Photo by: Photo: Jennifer Davick; Styling: Caroline Murphey
- YIELD: Makes 12 servings
- COURSE: Cakes/Frostings, Desserts
Ingredients
- 1 (16-oz.) package pound cake mix
- 1 1/4 cups eggnog
- 2 large eggs
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon vanilla extract
Preparation
1. Preheat oven to 350°. Beat all ingredients together at low speed
with an electric mixer until blended. Increase speed to medium, and
beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.
2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
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