This soft and moist Eggnog Pound Cake takes your favorite Christmas drink and turns it into a heavenly dessert! Complete with a smooth and creamy eggnog icing, this crave-worthy cake is sure to spread some holiday cheer.
One of the food-related things I look forward to most during the holidays is eggnog. I’m a huge fan of its richness, creaminess, and lightly spiced flavor.
But there’s only so much eggnog one person can drink. So I decided to turn it into a cake – and now I can eat it too!
INGREDIENTS:
2 tablespoons softened butter or 2 tablespoons margarine, to grease the pan
1/2 cup sliced almonds
1 (18 1/2 ounce) packages yellow cake mix
1/8 teaspoon ground nutmeg
2 eggs
1 1/2 cups purchased eggnog
4 tablespoons butter or 4 tablespoons margarine, melted
2 tablespoons rum or 1/4 teaspoon rum flavoring
DIRECTIONS:
Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
In a large bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter, and rum.
Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.
Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.