Eggnog Pound Cake – Cook Like Mama Did – Collard Valley Cooks
Today I am making an Eggnog Pound Cake. This recipe uses a cake mix and I wanted to make a really big one so I doubled this recipe
Eggnog Cake with Rum – Cook Like Mama Did – Collard Valley Cooks
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EGGNOG POUND CAKE
1/2 CUP SLIVERED ALMONDS
2 TBSP. BUTTER
1 YELLOW OR WHITE CAKE MIX
1 3.4 OZ. INSTANT VANILLA PUDDING (DON’T DOUBLE IF USING TWO MIXES)
4 LARGE EGGS
2 TBSP. RUM OR RUM EXTRACT (I used 1 TBSP. EACH)
1/8 TSP. GROUND NUTMEG
1 CUP COMMERCIAL EGGNOG
1/4 CUP MELTED BUTTER
PREHEAT OVEN TO 350 DEG. F.
Butter bottom of bundt pan with the 2 tbsp. of butter, then spray the pan with baking spray on sides and middle. Then sprinkle almonds in the bottom of the pan.
Mix the rest of the ingredients together with an electric mixer or by hand until blended well. Pour the batter into the bundt pan and bake 45 minutes or until a skewer stuck in the middle of the cake comes out clean. Cool on a wire rack before flipping out.
FOR LARGER CAKE LIKE I MADE:
DOUBLE RECIPE, BUT DO NOT USE TWO PUDDING MIXES.