Oh Christmas Tree . . .
It's beginning to look a lot like Christmas around here . . . this morning I was out and about with one of my girlfriends and we stopped at a local farm stand - oh the greens, the boxwood trees, and beautiful wreaths! I can't wait to decorate the outside of our home. I'm looking forward to attending Aunt Mae's annual Christmas party, but most of all I'm looking forward to spending time with good friends and family.
Even Duke's ready!
I saw a recipe for an egg-nog bundt cake on someone's blog (sorry I can't remember who had it) and I though it would be a fun recipe! So I went to Allrecipes.com and found this one! And would you just look at the nutritional information, now how's that for a gift - LOL!!! Enjoy!
EGGNOG CAKE
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix 1 cup eggnog* 3 eggs 1/2 cup butter or margarine, softened 1/2 teaspoon ground nutmeg CUSTARD SAUCE: 1/4 cup sugar | 1 tablespoon cornstarch 1/4 teaspoon salt 1 cup milk 1 egg yolk, lightly beaten 1 teaspoon butter or margarine 1 teaspoon vanilla extract 1/2 cup whipping cream, whipped |
DIRECTIONS:
| 1. | In a mixing bowl, combine the first five ingredients. Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely. For sauce, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Blend a small amount into egg yolk. Return all to the pan; mix well. Cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake. |
Nutrition Information Servings Per Recipe: 16 Calories: N/A | Amount Per Serving
| Amount Per Serving
|
