Egggnog Bundt Cake

By vlinde

A flavorful blend of eggnog and nutmeg makes this cake a natural holiday favorite. It uses a convenient boxed mix base.

Ingredients

• CUSTARD SAUCE:
• 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
• 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

Preparation

Step 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.