Introduction: Holiday Pound Cake

Picture of Holiday Pound Cake

Yummy, when you don't know what to do with eggnog before it goes bad, make a dessert. I’ve made this eggnog bread every Christmas! Turns out moist and tastes delicious

Step 1: Ingredients:

Picture of Ingredients:

1 (16-oz.) package Betty Crocker Pound Cake Mix

1 1/4 cups eggnog

¼ cup Disaronno amaretto (opt), (I add amaretto to the measuring cup of eggnog, tasted it, and added till tasted just right for my taste buds)

2 large eggs

1 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

Step 2:

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Preheat oven to 350°.

Step 3:

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Lightly grease and flour 9 Inch x 5 inch loaf Pan or 2 mediuM Loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. For recipe, I used Williams Sonoma Goldtouch® Nonstick Loaf Pan, 1 Lb.(pictured).

Step 4:

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Combine all of the ingredients into a large mixer mixing bowl.

Step 5:

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With electricmixer on LOW blend ingredients, just to incorporate the evenly. Scrape bowl.

Step 6:

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Then increase mixer speed to MEDIUM speed, and beat 2 minutes

Step 7:

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Pour batter into the prepared loaf pan(s). With an offset leveler, smooth the top of the batter evenly.

Step 8:

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Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.

Step 9:

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Cool bread(s) 10 minutes in the pan(s), then bread(s) turn out onto a wire cooling rack and cool completely.

Step 10: Glaze (optional)

Picture of Glaze (optional)

Ingredients:

2 tbsps. butter, very soft

1 ¼ cup confectioners’ sugar, sifted

2 tbsps. Eggnog, more as needed

½ tsp. vanilla

1/8 tsp. grated nutmeg

Step 11:

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Add butter to a medium mixing bowl. If butter’s hard, placer in microwave to soften. Add powdered sugar, eggnog, vanilla, and nutmeg.

Step 12:

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Mix ingredients fully until no lumps.

Allow to cool for 8-10 minutes so the glaze can thicken.

Step 13:

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Spread or pour over cooled pound cake(s).

Step 14:

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Allow the glaze to harden completely before cutting the breads.

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