Eggnog Pound Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGNOG POUND CAKE



Eggnog Pound Cake image

Loaded with the rich flavors of the holidays, this eggnog pound cake is a favorite for any winter celebration!

Provided by Donya Mullins

Categories     Dessert

Time 1h15m

Number Of Ingredients 11

2 sticks unsalted butter - room temperature
1/3 cup vegetable shortening (solid form)
5 large eggs - room temperature
3 cups sugar
3 cups flour - sifted
1 cup eggnog
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups confectioners sugar
3-4 tablespoons eggnog

Steps:

  • Heat oven to 325 degrees. Prepare a tube pan by coating with cooking spray and dusting with flour.
  • Using a stand or hand mixer, cream butter and shortening together. Mix in sugar and whip until light and fluffy. Add in eggs, one at a time, blending thoroughly. Continue to mix while adding in nutmeg, cinnamon and vanilla.
  • With beater running, add flour and eggnog alternating into sugar mixture, starting and stopping with flour. Pour into prepared 10 inch tube pan. Bake for approximately 1 hour and 15 minutes. Test for doneness by inserting a skewer that should come out clean when cooked completely.
  • Let cake cool for 20 minutes then remove from pan. When cake is completely cooled, store covered.

EGGNOG POUND CAKE



Eggnog Pound Cake image

A festive pound cake with eggnog, your choice of currants, raisins or my favorite dried cranberries, with an orange, rum glaze

Provided by Calee

Categories     Dessert

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 15

1/2 cup raisins or 1/2 cup dried cranberries
2 tablespoons dark rum or 2 tablespoons water
1 cup unsalted butter, room temperature
2 cups sugar
3 eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg, fresh grated is best
1 cup eggnog (store bought)
1 teaspoon vanilla
1 tablespoon orange zest (grated)
3 tablespoons orange juice
1 tablespoon dark rum
3/4 cup sugar

Steps:

  • Soak currents or raisins or cranberries in rum for 15 minutes.
  • Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
  • Add eggs one at a time, beating well after each addition.
  • In separate bowl sift together flour, baking powder, salt and nutmeg.
  • Measure eggnog and add vanilla.
  • At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
  • Fold in orange zest, currants and remaining liquid.
  • Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
  • Remove from oven and cool upright in the pan on a rack for 10 minutes.
  • Prepare glaze blending together oj, sugar and rum.
  • Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.

Nutrition Facts : Calories 301.4, Fat 11.1, SaturatedFat 6.7, Cholesterol 63.6, Sodium 84.7, Carbohydrate 46.7, Fiber 0.8, Sugar 31.3, Protein 3.6

EGGNOG POUND CAKE



Eggnog Pound Cake image

Make and share this Eggnog Pound Cake recipe from Food.com.

Provided by Hey Jude

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 tablespoons softened butter or 2 tablespoons margarine, to grease pan
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 4 tablespoons margarine, melted
2 tablespoons rum or 1/4 teaspoon rum flavoring

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.

Nutrition Facts : Calories 368.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 79, Sodium 440.9, Carbohydrate 45.2, Fiber 1.1, Sugar 26.2, Protein 6.3

EASY EGGNOG POUND CAKE



Easy Eggnog Pound Cake image

sweet cake like consistanancy unlike dense pound cake. Was printed on the back of an eggnog container and when we did not drink it all I thought i would give it a try.

Provided by h jones

Categories     Dessert

Time 30m

Yield 1 10inch cake

Number Of Ingredients 7

1 (18 1/2 ounce) box yellow cake mix
1 (4 ounce) package instant vanilla pudding
3/4 cup eggnog (thicker the better)
3/4 cup vegetable oil
4 eggs
1/2 teaspoon nutmeg (i use cinnamon)
confectioners' sugar

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.

Nutrition Facts : Calories 4695.4, Fat 259.6, SaturatedFat 45.7, Cholesterol 968.9, Sodium 5460.9, Carbohydrate 542.7, Fiber 6, Sugar 350.4, Protein 55.6

EGGNOG COFFEE CAKE



Eggnog Coffee Cake image

You can make and glaze the coffee cake up to 3 days in advance and store at room temperature.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 20

Cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 egg yolk
1 tablespoon pure vanilla extract
1 cup sour cream
3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups confectioners' sugar
3 to 4 tablespoons eggnog

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
  • Reduce the mixer speed to low and add the flour mixture in three batches,
  • alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
  • Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
  • Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

EGGNOG POUND CAKE



Eggnog Pound Cake image

A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!

Provided by DOCTOR KITTEN

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 1h40m

Yield 16

Number Of Ingredients 16

¼ cup dried blueberries
¼ cup chopped dried cherries
¼ cup dried cranberries
2 tablespoons brandy
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon freshly grated nutmeg
1 cup unsalted butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup eggnog
2 tablespoons brandy
2 tablespoons water
¾ cup white sugar

Steps:

  • In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
  • In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
  • Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
  • In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 59.5 g, Cholesterol 74.7 mg, Fat 13.9 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.3 g, Sodium 106.2 mg, Sugar 39.7 g

EGGNOG POUNDCAKE WITH CUSTARD SAUCE



Eggnog Poundcake with Custard Sauce image

A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

EGGNOG POUND CAKE



Eggnog Pound Cake image

When you're having company, this cake-served with a custard sauce and a dash of nutmeg-inspires oohs and aahs.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 16

1 package yellow cake mix (regular size)
1-1/4 cups eggnog
3 large eggs
1/4 cup butter, softened
2 teaspoons ground nutmeg
1/2 to 1 teaspoon vanilla extract
CREAMY 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
Additional nutmeg, optional

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.

Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

ALMOND EGGNOG POUND CAKE



Almond Eggnog Pound Cake image

Make and share this Almond Eggnog Pound Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 7

6 tablespoons butter, divided
2/3 cup sliced almonds
1 (18 1/4 ounce) package yellow cake mix
1 1/2 cups eggnog
2 eggs
1 teaspoon rum extract
1/8 teaspoon ground nutmeg

Steps:

  • Grease a 10 inch fluted tube pan with 2 T.
  • butter.
  • Press almonds onto the bottom and sdes of pan; set aside.
  • Melt remaining butter.
  • In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened.
  • Beat on medium for 2 minutes or until smooth.
  • Pour into prepared pan.
  • Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 15 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 323, Fat 16.6, SaturatedFat 6.3, Cholesterol 70.1, Sodium 353.1, Carbohydrate 39.1, Fiber 1.1, Sugar 21.7, Protein 5.3

More about "eggnog pound cake food"

EGGNOG POUND CAKE - SIMPLY DELICIOUS
eggnog-pound-cake-simply-delicious image
Instructions. Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper. Cream together the butter and sugar …
From simply-delicious-food.com
5/5 (1)
Total Time 45 mins
Category Cake
Calories 272 per serving
  • Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again.


EGGNOG POUND CAKE - THE FOOD PLATFORM
Tender Eggnog Pound Cake with Hand-made Glaze . One of your food-related things I start looking forward to most even though the holidays is eggnog. I’ m a great fan of its richness, creaminess, and lightly spiced flavor. But there’ exercise only so much eggnog one person can drink. Then I made a decision to turn the program into a cake ...
From thefoodplatform.co.uk


EGGNOG POUND CAKE - LISA'S DINNERTIME DISH
Bake for one hour without opening the door. Remove from oven and cool in the pans for 15 minutes. Remove cakes from pan and finish cooling on a rack. Remove cake from pan and finish cooling on a rack. Put powdered sugar in a small mixing bowl. Stir in eggnog, 1 tbsp at a time until a thin glaze forms. Pour glaze over cake.
From lisasdinnertimedish.com


SPICED EGGNOG POUND CAKE RECIPE | MYRECIPES
Spiced Eggnog Pound Cake; Spiced Eggnog Pound Cake. Rating: 4.5 stars. 11 Ratings. 5 star values: 6 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0 Read Reviews Add Review 11 Ratings 7 Reviews Eggnog not’s just for sipping: Use it to add extra richness and flavor to a holiday bundt cake. Recipe by Oxmoor House June 2005 Pin Print More. Facebook …
From myrecipes.com


EGGNOG POUND CAKE - YUM TASTE
Soak for 15 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
From yumtaste.com


EGGNOG POUND CAKE - SIMPLY LAKITA
Add the granulated sugar and cream together until light and fluffy. Add in the eggs and mix until combined. In a small bowl, whisk together the flour, salt, nutmeg. Slowly add to the batter a little at a time and mix just until it comes together. Mix in the vanilla and ¾ cup eggnog.
From simplylakita.com


EGGNOG POUND CAKE | EASY CAKE RECIPE FOR THE HOLIDAYS!
Add eggs one at a time, mixing on low after each addition until fully incorporated. Add flour mixture 1 cup at a time, mixing on low after each addition. Finally, add eggnog and vanilla extract; mix on low speed until smooth. Pour batter into greased bread pans. Bake at 350°F for 53-57 minutes, or until a toothpick inserted into the center of ...
From spicedblog.com


EGGNOG POUND CAKE - BIG BEAR'S WIFE
Instructions. Preheat the oven to 325ºF. Prepare a bundt cake pan by coating it with cooking spray and a thin layer of flour. In a large mixing bowl, …
From bigbearswife.com


AN EGGNOG POUND CAKE RECIPE THAT’LL MELT-IN-YOUR …
Instructions. 1. Preheat oven to 350 F. Lightly grease and flour a 9″ x 5″ loaf pan or grease the pan and line the bottom with a piece of parchment paper. 2. Sift the cake flour onto a sheet of parchment paper to remove any lumps. Set aside. 3. In a large bowl, cream together the butter and sugar until very fluffy.
From craftsy.com


EGGNOG POUND CAKE | BAKING IT BEAUTIFUL
Preheat the oven to 325°. Grease and flour a bundt pan and set aside. In the bowl of an electric mixer, cream together the butter, shortening, and sugar until light and fluffy in texture. Add in the eggs, eggnog, and vanilla and mix on medium speed for 3 minutes. Add flour, baking powder, and spices.
From bakingitbeautiful.com


EGGNOG POUND CAKE - SOUTHERN BITE
Allow the cake to cool in the pan for about 10 minutes, then invert over a platter and turn out. Allow to cool before drizzling with the glaze. For the glaze: To make the glaze, combine the powdered sugar and the 2 tablespoons of eggnog in a …
From southernbite.com


EGGNOG POUND CAKE - THE SUBURBAN SOAPBOX
Instructions. Preheat the oven to 325ºF. Prepare a bundt cake pan by coating it with cooking spray and a thin layer of flour. In a large mixing bowl, beat sugar and butter together until fluffy. Add eggs, one at a time, beating for 30 seconds after adding each one. Add vanilla extract and beat until smooth.
From thesuburbansoapbox.com


EGGNOG POUND CAKE - BAKING BITES
Preheat oven to 350F. Grease and flour a 10-inch tube or bundt pan. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined, then beat in the vanilla and nutmeg. In a measuring cup or small bowl, combine eggnog and vegetable oil.
From bakingbites.com


EGGNOG-INFUSED POUND CAKE | FARMERS DAIRY
Bake in a preheated 180 °C (350 °F) oven for 50–55 minutes, until a toothpick inserted in the centre comes out clean. Let the cake rest in the pan for 20 minutes before turning out onto a rack to cool completely. For the glaze, whisk together the Farmers Eggnog and powdered sugar, adding more eggnog until the desired consistency is reached.
From farmersdairy.ca


EGGNOG POUND CAKE - CHOCOLATE CHOCOLATE AND MORE!
Sift together flour, baking powder, salt and nutmeg, set aside. In the bowl of a mixer, cream butter until smooth, slowly add in sugar until all combined. Beat butter on medium speed until light and cream and color pales. Add in eggs, one at a time, beating well after each addition. Add in vanilla.
From chocolatechocolateandmore.com


EGGNOG POUND CAKE - PALATABLE PASTIME
Preheat oven to 375ºF. Grease and flour a 10-inch Bundt pan. In an electric mixer, cream together sugar and butter until fluffy. Add eggs one at a time along with extracts. Sift together the flour, baking soda, salt, and nutmeg.
From palatablepastime.com


EGGNOG POUND CAKE - 4 SONS 'R' US
Instructions. Preheat oven to 325 degrees and grease two loaf pans with non-stick spray (if you would like to go an extra step, add parchment paper as well to keep from sticking) In the bowl of a stand mixer with a paddle attachment, cream butter until smooth. Add sugar and mix until light and fluffy, 1-2 minutes.
From 4sonrus.com


EASY EGGNOG POUND CAKE WITH EGGNOG ICING | LIFE LOVE & SUGAR
Make the Cake. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray. In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes. Add eggs one at a time, mixing until well incorporated after each.
From lifeloveandsugar.com


EGGNOG POUND CAKE - CREME DE LA CRUMB
Preheat oven to 350 degrees. Generously grease two 9x5 inch loaf pans and sprinkle with four. (or line with parchment paper) In a large bowl cream together butter and sugar until very light and fluffy (2-3 minutes with an electric mixer). Add eggs, one at a time, mixing after each until incorporated. Mix in vanilla and nutmeg.
From lecremedelacrumb.com


94 EGGNOG POUND CAKE IDEAS | YUMMY FOOD, DELICIOUS DESSERTS
Dec 20, 2018 - Explore Joanne Puusa's board "Eggnog pound cake" on Pinterest. See more ideas about yummy food, delicious desserts, desserts.
From pinterest.ca


EGGNOG POUND CAKE | BOBBI'S KOZY KITCHEN
Bake in a preheated 350 degree oven for 50-55 minutes, until toothpick inserted in center, comes out clean. Let cake rest in pan for 20 minutes before turning out onto rack to cool completely. For the glaze, whisk together 1 to 2 tablespoons of eggnog and powdered sugar in a small mixing bowl, adding eggnog until desired consistency.
From bobbiskozykitchen.com


EGGNOG POUND CAKE - FOR THE LOVE OF FOOD
Instructions. Preheat oven to 350 degrees, In a medium bowl add flour, baking powder, salt, and 1/2 tsp nutmeg. Mix well and set aside. In a large mixing bowl add butter and sugar. Cream together until smooth on medium speed. Add eggs and vanilla, letting them completely mix in. Finally, add eggnog.
From 4theloveoffoodblog.com


EGGNOG RUM POUND CAKE - SHOCKINGLY DELICIOUS
Heat the oven to 325 degrees F. Grease and flour an 11- by 5 1/2-inch nonstick Bundt loaf pan and set pan aside. In a large bowl using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
From shockinglydelicious.com


EGGNOG POUND CAKE - CHEF ASILI
The food even uses a small-scale nutmeg to enhance finally the eggnog flavor even lots more. I really can’ to imagine a more brilliant resolution to represent eggnog in the role of a dessert! This dreamy pound cake is a single simple yet elegant holiday treat that the completely family will devour. (more… ) The pole Eggnog Single Cake been ...
From chefasili.com


FOOD LUST PEOPLE LOVE: EGGNOG POUND CAKE WITH EGGNOG GLAZE # ...
1/4 teaspoon ground nutmeg. Pinch salt. 1-2 tablespoons eggnog. Plus extra nutmeg for sprinkling on top of the glaze, if desired. Method. Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by spraying it liberally with non-stick baking spray (the kind with flour in) or by buttering and flouring it.
From foodlustpeoplelove.com


EGGNOG POUND CAKE RECIPE | WILTON
In small microwave-safe bowl, melt 3/4 cup candy according to package directions. Reserve remaining candy. In large bowl, stir together flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at …
From wilton.com


RUM AND EGGNOG POUND CAKE - BROWN SUGAR FOOD BLOG
Add the eggs one a time, adding a new egg after each is well blended. Add the flour ½ cup at a time, add the eggnog, salt, cinnamon, rum, and vanilla extract. Spray a Bundt Cake Pan with baking spray and pour in the cake batter. Place the rack in the middle of the oven and bake the cake for 50-60 minutes. Allow the cake to cool.
From bsugarmama.com


EGGNOG POUND CAKE - CSMONITOR.COM
For the cake. 1. Preheat the oven to 325 degrees F. Grease and flour a 12-cup bundt pan. 2. Beat the butter in the bowl of a large stand mixer on medium, until creamy.
From csmonitor.com


EGGNOG POUND CAKE RECIPE | MYRECIPES
Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan. Advertisement. Step 2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
From myrecipes.com


EGGNOG POUND CAKE - FOOD LION
Directions. Preheat the oven to 350°F. Spray a 9-inch loaf pan with cooking spray and coat with 1 Tbsp. of flour, tapping out any excess. Set aside.
From foodlion.com


GLAZED EGGNOG POUND CAKE | THE RECIPE CRITIC
Instructions. Preheat the oven to 350 degrees F. In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In the bowl of a stand mixer, cream the room temperature butter until smooth. Add the sugar. Beat on medium speed until light and creamy, about 3-4 minutes.
From therecipecritic.com


EGGNOG POUND CAKE RECIPE | LEITE'S CULINARIA
Combine the currants and rum in a small bowl. Let them soak for 15 minutes. Sift together the flour, baking powder, salt, and nutmeg. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds.
From leitesculinaria.com


EGGNOG POUND CAKE WITH EGGNOG GLAZE - THE FLAVOR BENDER
Preheat oven to 325 F or 300 F (depending on your pan and oven). In the bowl of your stand mixer, place the butter, sugar and salt. Cream the softened unsalted butter and sugar and salt, until really creamy, light, and fluffy.
From theflavorbender.com


EGGNOG POUND CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
Instructions. Preheat the oven to 350°F. Move the oven rack to the lower ⅓ of the oven. Grease and flour a tube or bundt pan or spray with baking spray. Set aside. Sift together the flour, baking powder, salt, nutmeg and cinnamon. In the bowl of a stand mixer, cream together butter sugar, rum and vanilla extracts.
From melissassouthernstylekitchen.com


EGGNOG POUND CAKE LOAF RECIPE - THROUGH MY FRONT PORCH
Grease and flour a 9 inch x 5 inch standard size loaf pan. Shake out loose flour. Sift together the all purpose flour, baking powder, salt and freshly ground nutmeg in a medium size bowl. Set aside. In a separate large bowl or the bowl of a stand mixer, beat the softened butter and sugar till fluffy.
From throughmyfrontporch.com


EGGNOG POUND CAKE - JAMIE KAMBER - TREATS AND TRENDS
Grease and flour a bundt pan or two 9-inch load pans. Set aside. In a large bowl, whisk together flour, baking powder, salt and nutmeg. Set aside. In the bowl of a standing mixer, beat butter on medium speed, until light and creamy. Slowly add sugar and continue mixing, until fully combined. Add eggs, one at a time, mixing until combined after ...
From jamiekamber.com


BUTTERED RUM EGGNOG CAKE RECIPE - GRANDBABY CAKES
For the Cake: Preheat your oven to 315 degrees and prepare your 12 cup bundt pan with shortening and flour or non-stick baking spray. In your mixer bowl, cream together butter, granulated sugar and salt on high speed until light and fluffy for 5 minutes. Next add in eggs, one at a time, and mix until well incorporated.
From grandbaby-cakes.com


EGGNOG POUND CAKE | MAGNOLIA DAYS
Grease and flour a 10-inch bundt pan. Sift together flour, baking powder, salt, and nutmeg. Using an electric mixer, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture and eggnog alternately beginning and ending with flour mixture.
From magnoliadays.com


Related Search