Ingredients for Eggnog Pound Cake
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How to Make Eggnog Pound Cake
- Preheat oven to 350°F (175°C). Generously grease a 10-inch tube or bundt pan with 2 tablespoons of softened butter.
- Press sliced almonds onto the sides and bottom of the prepared pan.
- In a large bowl, combine the cake mix, 1 teaspoon ground nutmeg, 4 large eggs, 1 cup eggnog, 1/2 cup (1 stick) melted unsalted butter, and 2 tablespoons of rum (optional).
- Using an electric mixer, beat on medium speed for 2-3 minutes until smooth and creamy. Alternatively, beat vigorously by hand with a wooden spoon for approximately 450 strokes.
- Pour batter into the prepared pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
104g
Fat
33g
Carbs
15g
