Save on Pinterest

Eggnog Poundcake with Custard Sauce

A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base.
  • Total Time
    Prep: 25 min. + cooling Bake: 40 min. + cooling
  • Makes
    16-20 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 cup eggnog
  • 3 eggs
  • 1/2 cup butter, softened
  • 1/2 to 1 teaspoon ground nutmeg
  • CUSTARD SAUCE:
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped

Directions

  • In a large bowl, combine the first five ingredients. Beat on low until for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  • Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.
Nutrition Facts
1 slice: 221 calories, 12g fat (6g saturated fat), 73mg cholesterol, 265mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 3g protein.

Recommended Video