English Eggnog Pound Cake with Pouring Sauce

English Eggnog Pound Cake with Pouring Sauce

prep time

minutes
cook time

minute
servings
20

Ingredients















Cooking Instructions

For pound cake:


1

Combine eggnog, eggs, cake mix, butter, nutmeg and vanilla in large mixing bowl. Beat with electric mixer on low to blend ingredients. Beat on medium for 2 minutes. Spoon into a greased-and-floured fluted tube pan and bake in a 350°F oven for 40 to 45 minutes. Remove from oven; cool in pan on wire rack for 10 minutes. Carefully invert over cooling rack and complete cooling. To serve, slice and serve with Pouring Sauce.


For pouring sauce:


1

Beat together egg yolks and sugar in small bowl with electric mixer until the color of the yolks has lightened (2 to 3 minutes). Set aside. Whisk together milk and whipping cream in heavy saucepan over medium heat; bring to a boil. Gradually whisk boiling mixture into beaten yolks. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture coats a spoon. Do not let boil. Whisk in salt and vanilla. Cool completely. Serve sauce with cake slices.


Ingredients















Cooking Instructions

For pound cake:


1

Combine eggnog, eggs, cake mix, butter, nutmeg and vanilla in large mixing bowl. Beat with electric mixer on low to blend ingredients. Beat on medium for 2 minutes. Spoon into a greased-and-floured fluted tube pan and bake in a 350°F oven for 40 to 45 minutes. Remove from oven; cool in pan on wire rack for 10 minutes. Carefully invert over cooling rack and complete cooling. To serve, slice and serve with Pouring Sauce.


For pouring sauce:


1

Beat together egg yolks and sugar in small bowl with electric mixer until the color of the yolks has lightened (2 to 3 minutes). Set aside. Whisk together milk and whipping cream in heavy saucepan over medium heat; bring to a boil. Gradually whisk boiling mixture into beaten yolks. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture coats a spoon. Do not let boil. Whisk in salt and vanilla. Cool completely. Serve sauce with cake slices.


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