Christmas is my favorite time of year but eggnog is my least favorite thing to drink-however i’ll eat it. Insert me creating an eggnog pound cake on accident lol. I know I can’t be the only person that just can not get past the texture of eggnog but my kids love it! I’m a creative mom and chef, right? So welcome to a really delicious mistake I made one year. The eggnog and the milk cartons looked the same to me one night after hours of cooking…
It was after the cake had cooled that I realized I used eggnog and not milk! No worries. It wasn’t perfect when I tasted it but it tasted good enough that I figured I was on to something with this. It’s also when I started using it in the frosting too lol. A whole new world was opened up to me. Coffee creamers were next but that’s another post for another day.
I have my grandmother’s pound cake recipe listed on this site and it’s totally my absolute favorite. But I’m a creative so exploring flavorings during the holidays makes me really happy. So let’s get into this recipe, shall we!
All of my pound cakes use high-quality ingredients. Like I’ll go the extra mile to get vanilla beans from the farmers market. But as a busy mom sometimes we need to take a little shortcut!
For this recipe, we are going to use a boxed pound cake mix! I know it! You’re shocked right lol. It’s fine when you really think about your life during the holiday season you’ll thank me for this later.
1 package of boxed pound cake mix (any brand just make sure it’s 16 oz), eggnog, eggs, nutmeg and vanilla extract are all you need to turn any frown upside down!
You could be a little fancy and add a nice vanilla glaze but honestly, this recipe is perfect by itself! Stay Sweet and let me know how yours turns out!
Just when you thought you couldnt make eggnog any better we add it to cake! This is sure to please your guests this holiday season
- 1-16 oz package of pound cake mix
- 1 1/4 cups eggnog
- 2 large eggs
- 1/2 tsp nutmeg
- 1 tsp vanilla
- Preheat the oven to 350.
- Add all ingredients into mixer and beat on low.
- Once fully blended, mix on medium for 2-3 mins.
- Pour into a small lightly greased bundt pan or 9*5 budnt pan.
- Bake for 1 hour and 5 mins (or until toothpick or knife comes out clean).
- Cool in pan on a wire rack for a minimum of 10 mins
- Remove from pan and allow time to cool completely (about one hour)