Egggnog Bundt Cake
A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base.
- CUSTARD SAUCE:
- 1 (18.25 ounce) package yellow cake mix
- 1 cup eggnog
- 3 eggs
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon ground nutmeg
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg yolk, lightly beaten
- 1 teaspoon butter or margarine
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream, whipped
Adapted from allrecipes.com
In a mixing bowl, combine the first five ingredients. Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes. Pour into a greased and floured 12-cup fluted tube pan.
Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely.
For sauce, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Blend a small amount into egg yolk. Return all to the pan; mix well. Cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake.
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