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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 10 servings |
||
| Calories 386 | ||
| Calories from Fat 172 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.2g | 29% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 84mg | 28% | |
| Sodium 428mg | 17% | |
| Potassium 154mg | 4% | |
| Total Carbohydrate 47.1g | 15% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 26.2g | ||
| Protein 6.1g | 12% | |
Eggnog Pound Cake
By: Hey Jude
Dec 13, 2003
This easy, delicious cake uses a packaged cake mix but you wouldn't know it by the taste!
SERVES 10 -12
Ingredients
- 2 tablespoons softened butter or margarine, about
- 1/2 cup sliced almonds
- 1 (18 1/2 ounce) package yellow cake mix
- 1/8 teaspoon ground nutmeg
- 2 eggs
- 1 1/2 cups purchased eggnog
- 4 tablespoons butter or margarine, melted
- 2 tablespoons rum or 1/4 teaspoon rum flavoring
Directions
1
Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.2
In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.3
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.4
Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.5
Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.
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Featured Reviews for This Recipe
From: liltle fruitcake
On Nov 29, 2007
This is wonderful! I made this for a party I am hosting on Saturday.I will have to make another one (I have already cut into it.) This will make great gifts also. I will make many. Thank you.
From: Michelle S.
On Feb 22, 2007
Wonderful cake, a lovely light eggnog taste. I left out the almonds as DH isn't overly fond of them. This was spectacular sliced with a scoop of high quality vanilla ice cream with German eggnog liqueur poured over. Can you say decadent? This will be a holiday staple from now on.
From: Susan Lee
On Jan 6, 2004
Great use for leftover eggnog! This was a very tasty cake, extremely easy, and smelled heavenly! I did add a bit extra rum flavoring because I like it. I served the cake with Hagen Daaz Rum Raisin ice cream for an extra special treat. Thanks for sharing this!
From: SusieQusie
On Dec 21, 2007
So easy and so good! If this lasts until my Christmas party tomorrow night I will be totally surprised! A few changes - I didn't have rum so I used 2 tablespoons of amaretto. 
I made some Coquito - Puerto Rican Eggnog that I used and that really gilded the lily with a little coconut flavor. The cake is so moist that cutting it with the almonds in the way does cause a little crumbling. (Cook’s snack) Thanks for sharing your recipe!
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