Eggnog Pound Cake Recipe
Servings: 6
Ingredients
- 1 pkg. Pillsbury bundt lb. cake supreme mix
- 2/3 c. plus 2 tbsp. water
- 1/3 c. plus 1 tbsp. rum
- 1/2 c. light cream
- 3 Large eggs
- 1/4 c. butter, softened
- 1/2 teaspoon nutmeg
- 1/4 c. sugar
- 1/4 c. butter
Directions
- Heat oven to 325 degrees. Grease and flour 12 c. bundt pan.
- Blend packets (1) and (2), 2/3 c. water, 1/3 c. rum and next 4 ingredients till moistened. Beat 2 min at medium speed. Pour in prepared pan. Bake 325 degrees for 45 to 55 min.
- Combine topping packet with sugar in small saucepan; add in 2 Tbsp. water and 1/4 c. butter. Stir over medium heat till mix comes to a boil. Remove from heat, add in remaining rum.
- Immediately after cake is removed from oven pour 1/2 of sauce mix around edge of pan. Cold 10 min; invert onto serving plate and brush remaining sauce on cake. Store cake tightly covered.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 194 | 67% |
| Total Fat 22.03g | 28% |
| Saturated Fat 13.22g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 153mg | 6% |
| Potassium 63mg | 2% |
| Total Carbs 9.26g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.55g | 6% |
| Protein 3.8g | 6% |
