EGGNOG POUND CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When you're having company, this cake—served with a custard sauce and a dash of nutmeg—inspires oohs and aahs.
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.
Nutrition Facts : Calories 206 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 244mg sodium, CarbohydrateContent 26g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
BLUEBERRY POUND CAKE RECIPE | ALLRECIPES
Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.
Provided by dcbeck46
Categories Blueberry Desserts
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 1 - 10 inch tube pan
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
- Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 337.7 calories, CarbohydrateContent 48.8 g, CholesterolContent 80.8 mg, FatContent 14.5 g, FiberContent 1.1 g, ProteinContent 4.3 g, SaturatedFatContent 8.6 g, SodiumContent 205.3 mg, SugarContent 30.1 g
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