Intro: 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:
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
Preheat oven to 350°.
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, for this recipe I used Williams Sonoma Goldtouch® Nonstick Loaf Pan, 1 Lb.(pictured).
Combine all of the ingredients into a large mixer mixing bowl.
With electricmixer on LOW blend ingredients, just to incorporate the evenly. Scrape bowl.
Then increase mixer speed to MEDIUM speed, and beat 2 minutes
Pour batter into the prepared loaf pan(s). With an offset leveler, smooth the top of the batter evenly.
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 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)
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
Add butter to a medium mixing bowl. If butter’s hard, placer in microwave to soften. Add powdered sugar, eggnog, vanilla, and nutmeg.
Mix ingredients fully until no lumps.
Allow to cool for 8-10 minutes so the glaze can thicken.
Spread or pour over cooled pound cake(s).
Allow the glaze to harden completely before cutting the breads.