Nothing says Christmas like spiced drinks and decadent cakes. Every year around this time I look forward to having a glass of of my favorite eggnog alongside a slice of West Indian fruit cake. The flavors of the season give me the warm and fuzzies. Last year for Christmas I made this delicious eggnog pound cake and everyone raved about it, but little did they know- it wasn't a from-scratch cake. This is the perfect recipe for someone who wants to make a pretty dessert without all the work. Not to mention it's also a stunner in a cake stand or dessert table. Take it to your company's holiday party to seal in that promotion ;).
Looking for a from scratch recipe? Try these!
- 1 16oz box pound cake mix
- 1 ¼ cups egg nog
- 3 large eggs
- ¼ cup softened butter, unsalted
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ½ lemon zest
- 1 ½ cups confectioner's sugar
- pinch of salt
- ¼ tsp vanilla extract
- 1 tsp unsalted butter, melted
- 7-8 teaspoons milk
- Preheat oven to 350 degrees F.
- In a mixing bowl, empty boxed cake mix. Add nutmeg, mix.
- In a separate bowl mix together all other ingredients then add to bowl with cake mix. Blend until smooth.
- Line loaf pan with parchment paper or butter and flour your pans. Pour batter in and shake slightly to level batter.
- Bake 40 min (or more) until toothpick inserted comes out clean.
- Let cake cool completely before icing.
- In a small mixing bowl, combine sugar, salt, and butter, and vanilla.
- Add milk 2 teaspoons at a time until consistency is where it can be drizzled.
Zest only a ¼ or ½ half of a lemon. Anything more will turn this into lemon pound cake.
Here is the link for the loaf pan I used. You can see the imprint from the pan was left on the cake. No big deal, but if the imprint bothers you, I recommend using a smooth pan. And here's the link for the pound cake mix I used.