Sunday, July 28, 2013

Eggnog Pound Cake

At our annual Cookie Exchange, the Florida Stampers shared several wonderful recipes. Here is one which was a big hit, and enjoyed by everyone!
Kim Davenport’s eggnog pound cake:
1 (16-oz.) package pound cake mix 
1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla extract 
1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased (Kim used veg spray) 9- x 5-inch loaf pan.
2. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
3. Once completely cool, sift some powered sugar on top.
Kim’s Note:  I would bake for 40 minutes and check.  Insert toothpick and it needs to come out clean.  If needed, bake another 10 minutes and recheck.  Then every 5 minutes...  Do not over cook as the sides will taste burnt even if they don't get real dark.

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