Borden Eggnog Pound Cake Food

EASY EGGNOG POUND CAKE

Steps:

• Preheat oven 350.
• In large bowl combine cake mix, vanilla pudding mix, eggnog, and oil: beat at low speed into moist.
• Add eggs and nutmeg mix on high for 4 minutes.
• Pour into greased and floured fluted, bundt, or miniloaf (best thing to use) pans.
• Bake 40 to 45 minutes (20 to 30 minutes for minis) or until wooden pick inserted near center comes out clean.
• Cool 10 minutes and remove from pan.
• Cool completely and sprinke with confectioners' sugar if desired.
• Makes a great gift especially if baked in the mini bundts or mini loaves.

EGGNOG POUND CAKE

Steps:

• 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, the melted butter and the 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 center comes out clean.
• Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.

EASY EGG NOG POUND CAKE

Steps:

• Preheat oven to 350°F In large mixing bowl, combine cake mix, pudding mix, Borden egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
• Pour into greased and floured 10-inch fluted or tube pan.
• Bake 40-45 minutes or until a wooden pick inserted near the center comes out clean.
• Cool 10 minutes; remove form pan. Cool completely. Sprinkle with powdered sugar, if desired.

EGGNOG POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.

EGGNOG POUNDCAKE WITH CUSTARD SAUCE

Steps:

• 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.

EGGNOG POUND CAKE

Steps:

• In a mixing bowl, combine the first five ingredients. Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely. For sauce, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Blend a small amount into egg yolk. Return all to the pan; mix well. Cook and stir for 2 minutes. 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.