English Eggnog Pound Cake with Pouring Sauce

Servings: 20


Pound Cake:
1 1/4 cups eggnog
3 eggs, large
1 package (1 pound, 2 1/4 ounces) yellow cake mix
1/4 cup butter (removed from refrigerator 30 minutes before use)
2 teaspoons nutmeg, ground
1 teaspoon vanilla extract

Pouring Sauce:
4 eggs, large
3 tablespoons sugar
1 1/4 cups milk
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract

Cooking Directions:

For Pound Cake: 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: 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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