English Eggnog Pound Cake with Pouring Sauce

Yield: 20 servings

Ingredients

Pound Cake

• 1 1/4 cups eggnog
• 3 eggs, large
• 1 (18.25 ounce) box yellow cake mix*
• 1/4 cup butter (removed from refrigerator 30 minutes before use)
• 2 teaspoons nutmeg, ground
• 1 teaspoon vanilla extract

Pouring Sauce

• 4 eggs, large
• 3 tablespoons granulated sugar
• 1 1/4 cups milk
• 1/2 cup whipping cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

Pound Cake

1. Combine eggnog, eggs, cake mix, butter, nutmeg and vanilla extract in large mixing bowl. Beat with electric mixer on low to blend ingredients. Beat on medium for 2 minutes. Spoon into a greased and floured** fluted tube pan and bake in a 350 degrees F oven for 40 to 45 minutes.
2. Remove from oven; cool in pan on wire rack for 10 minutes.
3. Carefully invert over cooling rack and complete cooling.
4. To serve, slice and serve with Pouring Sauce.

Pouring Sauce

1. Beat together egg yolks and sugar in small bowl with electric mixer until the color of the yolks has lightened (2 to 3 minutes). Set aside.
2. Whisk together milk and whipping cream in heavy saucepan over medium heat; bring to a boil. Gradually whisk boiling mixture into beaten yolks. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture coats a spoon. Do not let boil. Whisk in salt and vanilla extract. Cool completely.
3. Serve sauce with cake slices.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin