Recipe: Eggnog Pound Cake

Eggnog Pound Cake

INGREDIENTS
1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups nonalcoholic eggnog
3 eggs
1/4 cup butter, softened
2 teaspoons ground nutmeg
1/2 to 1 teaspoon vanilla extract
CREAMY CUSTARD SAUCE:
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup milk
1 egg yolk
1/4 teaspoon vanilla extract
1 teaspoon butter
1/2 cup heavy whipping cream, whipped
Additional ground nutmeg, optional

In a large mixing bowl, combine first six ingredients. Beat on low until moistened. Increase speed to medium and beat 2 minutes. Pour into a greased and floured fluted tube pan. Bake at 350° for 40-45 minutes. Cool 10 minutes; invert on a wire rack. Meanwhile, for sauce, combine sugar, cornstarch and salt in a medium saucepan.
Gradually stir in milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Cook 1 minute. Remove from the heat.
Beat egg yolk in a small bowl; stir in half of hot mixture, then return to saucepan and cook 1 minute on low. Remove from heat; stir in vanilla and butter. Cool completely. Fold in whipped cream; refrigerate. Serve sauce over cake slices; sprinkle nutmeg on top if desired.
Yield: 20 servings.