Egg Nog Pound Cake
This is a wonderful adapted recipe that I use during the holidays for parties and I even serve it as an alternative dessert at Christmas dinner for those who dont want the traditional pie.
This is a wonderful adapted recipe that I use during the holidays for parties and I even serve it as an alternative dessert at Christmas dinner for those who dont want the traditional pie.
- Carbohydrate 62.2919908333333 g
- Cholesterol 715.20625 mg
- Fat 64.8274008333333 g
- Fiber 0.481066675980886 g
- Protein 23.4248575 g
- Saturated Fat 9.83832458333333 g
- Serving Size 1 1 Serving (295g)
- Sodium 921.3405 mg
- Sugar 61.8109241573524 g
- Trans Fat 3.64224541666667 g
- Calories 919 calories
Step-by-step
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch bundt style cake pan and set aside.
- In mixing bowl combine cake mix, pudding mix, egg nog & oil, on low speed until moistened.
- Add 4 eggs and nutmeg to bowl and beat at medium speed for about 4 minutes.
- Pour into prepared pan and bake for 40-45min or until toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes and then remove from pan and continue to cool completely.
- Just sprinkle with confectioners (10x) sugar before serving.
Standard ingredient lists omit the chemical interactions occurring inside a heavy-duty bundt pan at 350 degrees Fahrenheit. Commercial cake mixes contain bleached flour and emulsifiers that usually yield an open, airy crumb, but adding instant vanilla pudding alters this structure by introducing modified starches that bind free water molecules tightly during baking. This water retention prevents the starches from setting too quickly, which explains why the batter requires a four-minute medium-speed whipping phase to incorporate adequate leavening air without forming large tunnels. Substituting traditional dairy with prepared egg nog introduces extra milk solids and fat, which coat the gluten strands and suppress excessive elasticity. Ground nutmeg distributes evenly through the lipid matrix, infusing warmth into every slice without requiring extra extracts. Letting the baked cake rest in its metal vessel for precisely fifteen minutes allows internal steam pressure to drop and starches to firm up, preventing structural collapse during inversion onto a cooling rack. Leftover slices freeze effectively when wrapped tightly in plastic film for up to one month.
