Eggnog Pound Cake

By Joan_Z

Ingredients

• 1 16 oz Pound cake mix
• 1 1/4 cups Eggnog
• 2 large Eggs
• 1/2 tsp. Grated nutmeg
• 1/2 tsp. Vanilla extract

Details

Servings 12
Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

Preheat oven to 350. Beat all ingredients together at low speed with electric mixer until blended. Increase speed to medium and beat 2 minutes. Pour into a lightly greased 9x5 loaf pan.

Bake at 350 for 1 hour to 1 hour & 5 minutes or until pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool complete - 1 hour.

VARIATION: CUPCAKES & ICING

Prepare eggnog pound cake batter as directed. Place 24 paper baking cups in 2 12-cup muffin tins. Spoon batter into cups. Bake at 350 for 18-20 minutes or until wooden pick comes out clean. Transfer to wire racks & cool completely.

ICING:
Beat 1/2 cup softened butter and 1 3-oz pkg of softened cream cheese with electric mixer until creamy. Gradually add 1 10-oz package of powdered sugar, alternately with 1/4 cup eggnog, beginning and ending with sugar and beating at low speed. Add 1/2 teaspoon freshly grated nutmeg and 1/2 teaspoon of vanilla extract. Beat until smooth. Spread over cupcakes