Easy recipe for Eggnog Poundcake?

Question

1 pkg.yellow or white cake mix
1 pkg.instant vanilla pudding mix
3/4 cup of Bordan's Eggnog
3/4 cup vegetable oil
4 eggs
1/2 tsp.ground nutmeg
Confectioner's sugar to sprinkle on top
Preheat oven 350*. In large bowl, combine cake mix, pudding mix, eggnog & oil.Beat until moistened, add eggs and nutmeg, beat on medium speed for 2 to 4 minutes.Pour into greased and floured bundt pan, bake 40 to 45 minutes or until toothpick comes out clean.Cool, remove from pan and sprinkle confectioner's sugar on it. This is a real moist cake, and great for the holidays.Enjoy all!

Answer 1

OH YUMMY!! I don't think you could mix two more delicious things!! As soon as my grocer starts selling Egg Nog for the holidays, I'm on it!! Much thanks. I'll let you know how it is!

Answer 2

I have another version.

Eggnog Pound Cake

1 cup butter or margarine softened
1/2 cup shortening
3 cup sugar
6 x eggs
3 cup flour
1 cup commercial dairy egg nog
1 cup flaked coconut
1 tsp lemon extract
1 tsp vanilla
1/2 tsp coconut extract

Cream butter and shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a greased and floured 10" tube pan and bake at 325 for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.

Answer 3

I can do you one better...

Eggnog Poundcake
INGREDIENTS
1/4 cup dried blueberries
1/4 cup chopped dried cherries
1/4 cup dried cranberries
2 tablespoons brandy
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 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
3/4 cup white sugar
DIRECTIONS
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.

Answer 4

Sounds good! Thank you!