A festive holiday poundcake topped with a delicious vanilla custard pouring sauce.

English Eggnog Poundcake with Pouring Sauce

Pound Cake:
1 1/4 cups eggnog
3 eggs, large
1 (18.25-ounce) package yellow cake mix
1/4 cup butter (removed from refrigerator 30 minutes before use)
2 teaspoons nutmeg, ground
1 teaspoon vanilla extract

 

Pouring Sauce:
4 large eggs
3 tablespoons granulated sugar
1 1/4 cups milk
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract

1. For Pound Cake: Combine eggnog, eggs, cake mix, butter, nutmeg and vanilla in large mixing bowl. Beat with electric mixer on low to blend ingredients. Beat on medium for 2 minutes.
2. Spoon into a greased-and-floured fluted tube pan and bake in a 350°F (175°C) oven for 40 to 45 minutes.
3. Remove from oven; cool in pan on wire rack for 10 minutes. Carefully invert over cooling rack and complete cooling.
4. To serve, slice and serve with Pouring Sauce.
5. For Pouring Sauce: Beat together egg yolks and sugar in small bowl with electric mixer until the color of the yolks has lightened (2 to 3 minutes). Set aside.
6. Whisk together milk and whipping cream in heavy saucepan over medium heat; bring to a boil. Gradually whisk boiling mixture into beaten yolks. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture coats a spoon. Do not let boil. Whisk in salt and vanilla. Cool completely. Serve sauce with cake slices.

Makes 20 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.