A moist pound cake with the holiday flavors of eggnog. Finish with a rich, buttery rum sauce.
20m
PREP TIME
1hr
COOK TIME
331
CALORIES
17
INGREDIENTS
Servings: 16
Ingredients
- Eggnog Pound Cake
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup light cream
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cloves
- 1 piece McCormick Gourmet™ All Natural Madagascar Vanilla Beans, split in half lengthwise and seeds scraped
- 1/2 cup (1 stick) butter, softened
- 1 1/4 cups granulated sugar
- 3 eggs
- Rum Sauce
- 1 cup firmly packed brown sugar
- 1/2 cup (1 stick) butter
- 1/2 cup heavy cream
- 1/4 cup dark rum
- 1 tablespoon McCormick Gourmet™ Organic Pure Vanilla Extract
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Eggnog Pound Cake, mix flour, baking powder and salt in medium bowl. Mix milk, light cream, cinnamon, nutmeg, cloves and vanilla in small bowl. Set aside.
- 2 Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Gradually beat in flour mixture alternately with milk mixture on low speed until just blended, scraping sides occasionally. Pour batter into greased 9x5-inch loaf pan.
- 3 Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.
- 4 For the Rum Sauce, mix brown sugar, butter and heavy cream in small saucepan, Bring to boil on medium heat. Reduce heat to low; simmer 10 minutes or until slightly thickened. Remove from heat. Stir in rum and vanilla. Return to boil on medium heat. Serve over pound cake.
