Christmas Recipes
English Eggnog Pound Cake with Pouring Sauce
Yield: 20 servings
Ingredients
Pound Cake
- 1 1/4 cups eggnog
- 3 eggs, large
- 1 (18.25 ounce) box 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 granulated sugar
- 1 1/4 cups milk
- 1/2 cup whipping cream
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Pound Cake
- Combine eggnog, eggs, cake mix, butter, nutmeg and vanilla extract 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 degrees 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.
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 extract. Cool completely.
- Serve sauce with cake slices.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!
Attribution
Recipe and photo used with permission from: Dairy Farmers of Wisconsin