Trade your favorite holiday mug for a fork and a festive plate, it’s time to enjoy some Eggnog Pound Cake! While you’re rockin’ around the Christmas tree, you need a piece of this spongy, sweet, yellow cake (made with real eggnog!) to bring the fun, joy, and deliciousness of the most wonderful time of the year! You mustn’t forget to top it off with the creamy, rich, and thick custard sauce. It resembles everything you love about the warm, liquid version. Are you convinced yet?! ‘Tis the season for a cake inspired by a cup of cheer! Eggnog Pound Cake is sure to make all things merry and bright!
Ingredients
For the cake:
- 1 (15.25-ounce) package yellow cake mix
- 1 1/4 cups eggnog
- 3 large eggs
- 1/4 cup butter, softened
- 2 teaspoons ground nutmeg
- 1 teaspoon vanilla extract
For the cream custard sauce:
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg yolk, beaten
- 1 teaspoon butter
- 1/4 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, whipped
- nutmeg, optional, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease and flour a 10-inch fluted tube can.
Step 3 –In a bowl, combine the cake mix, the eggnog, the 3 large eggs, 1/4 cup of the butter, 2 teaspoons of the nutmeg, and 1 teaspoon of the vanilla extract.
Step 4 –With an electric mixer, beat the batter on low speed for 30 seconds, then on medium for 2 minutes.
Step 5 –Transfer the batter to the prepared pan.
Step 6 –Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.
Step 7 –Allow the cake to cool in the pan for 10 minutes, then transfer it out of the pan to a wire rack to cool completely.
Step 8 –While the cake is baking, in a heavy saucepan, mix the sugar, the cornstarch, and the salt.
Step 9 –Whisk the milk into the sugar mixture.
Step 10 –Cook the sugar mixture over medium heat, while stirring, until thickened and bubbly.
Step 11 –Reduce the heat to low and cook the sugar mixture, while stirring, about 1-2 more minutes.
Step 12 –Transfer the sugar mixture from the heat.
Step 13 –In a bowl, add the egg yolk and whisk in a small amount of the hot sugar mixture.
Step 14 –Return the yolk and sugar mixture to the pan over medium-high heat, while whisking constantly.
Step 15 –Bring the yolk and sugar mixture to a gentle boil and cook, while stirring, for 2 minutes.
Step 16 –Transfer the mixture away from the heat.
Step 17 –Stir the remaining butter and the remaining vanilla into the mixture.
Step 18 –Allow the sauce mixture to completely cool.
Step 19 –Fold the whipping cream into the sauce mixture.
Step 20 –Refrigerate the sauce until cold, at least 1 hour and up to overnight.
Step 21 –Slice and serve the sauce with the cake and a sprinkle of the nutmeg.