Eggnog Pound Cake

Photo: Jennifer Davick; Styling: Caroline Murphey

Make an easy holiday pound cake by starting with a box of pound cake mix and adding eggnog and ground nutmeg. Not only is it perfect for holiday entertaining, you can also  toast a few slices and top with jam or preserves for breakfast.

This recipe goes with Eggnog Cupcakes

Yield: Makes 12 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 2 Hours, 25 Minutes


Ingredients

  • 1 (16-oz.) package pound cake mix
  • 1 1/4 cups eggnog
  • 2 large eggs
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 350°. 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.
  2. 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. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
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