Eggnog Poundcake With Custard Sauce Recipe

Name: Eggnog Poundcake With Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

1 package yellow cake mix (regular size)
1 cup eggnog
3 eggs
1/2 cup butter, softened
1/2 to 1 teaspoon ground nutmeg
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

1
In a large bowl, combine the first five ingredients. Beat on low until for 30 seconds. Beat on medium for 2 minutes.
2
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u00b0 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.
3
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.
4
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.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package yellow cake mix (regular size), 1 cup eggnog, 3 eggs, 1/2 cup butter, softened, and more.

Yes, Eggnog Poundcake With Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Poundcake With Custard Sauce

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