Best 5 Easy Egg Nog Pound Cake Recipes
Indulge in the delectable flavors of classic egg nog transformed into a moist, heavenly pound cake. Perfect for cozy winter gatherings or a sweet treat anytime, this easy-to-make pound cake is sure to impress with its rich, creamy custard-like texture and warm, spiced aroma. With just a few simple ingredients and steps, you can create this delightful dessert that embodies the essence of holiday cheer and comfort.
Let's cook with our recipes!
EGGNOG POUND CAKE
A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!
Provided by DOCTOR KITTEN
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
- In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 59.5 g, Cholesterol 74.7 mg, Fat 13.9 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.3 g, Sodium 106.2 mg, Sugar 39.7 g
EASY EGGNOG POUND CAKE
sweet cake like consistanancy unlike dense pound cake. Was printed on the back of an eggnog container and when we did not drink it all I thought i would give it a try.
Provided by h jones
Categories Dessert
Time 30m
Yield 1 10inch cake
Number Of Ingredients 7
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.
Nutrition Facts : Calories 4695.4, Fat 259.6, SaturatedFat 45.7, Cholesterol 968.9, Sodium 5460.9, Carbohydrate 542.7, Fiber 6, Sugar 350.4, Protein 55.6
EASY EGG NOG POUND CAKE
Make and share this Easy Egg Nog Pound Cake recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 45m
Yield 1 10-inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F In large mixing bowl, combine cake mix, pudding mix, Borden egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
- Pour into greased and floured 10-inch fluted or tube pan.
- Bake 40-45 minutes or until a wooden pick inserted near the center comes out clean.
- Cool 10 minutes; remove form pan. Cool completely. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 4694, Fat 259.6, SaturatedFat 45.7, Cholesterol 968.9, Sodium 5457.2, Carbohydrate 542.5, Fiber 6, Sugar 350.1, Protein 55.6
EGGNOG POUND CAKE
A delightful gift to give and receive. Only 20 minutes of prep time is required!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
- Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 65 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg
EGGNOG POUND CAKE
When you're having company, this cake-served with a custard sauce and a dash of nutmeg-inspires oohs and aahs.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh eggs and butter for the best flavor and texture.
- Make sure the cream cheese is softened to room temperature before mixing it in.
- Don't overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing it.
- For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To make a gluten-free version of this cake, use gluten-free flour.
Conclusion:
This eggnog pound cake is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich flavor and moist texture, this cake is sure to be a hit with everyone who tries it.
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