Almond Eggnog Pound Cake Recipes

ALMOND EGGNOG POUND CAKE

Steps:

• Grease a 10-in. fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan; set aside., Melt remaining butter. In a large 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 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

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.

ALMOND EGGNOG POUND CAKE

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.

EGGNOG POUND CAKE

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.

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.