Use any one of these: Four 5¾" x 3¼"-inch mini loafpans or one 9" x 5"-inch loafpan, a 12 cup mini Bundt pan, a full size Bundt pan, two 8" x 4" loaf pans or a 10"4 tube pan
Ingredients
Pound Cake Ingredients
spray oil(to grease pans)
116-ouncepound cake mixI used Betty Crocker Pound Cake mix
2large eggs, whole
¾cupeggnog
1teaspoonnutmeg, ground
Glaze Ingredients
1cupconfectioner's sugar(powdered sugar)
¼cupeggnog
Instructions
Spray the baking pan(s) with oil
spray oil
Preheat oven to 350ºF
Add pound cake mix, ¾ cup eggnog, ½ teaspoon nutmeg and eggs to large mixing bowl
1 16-ounce pound cake mix, ¾ cup eggnog, 1 teaspoon nutmeg, 2 large eggs
Use hand mixer on low speed for 30 seconds then turn it to medium speed and mix 2-3 minutes until ingredients are well-combined
Spoon batter evenly into four mini loafpans or 1 full-size loaf pan; shake pans to flatted batter; the batter will be very thick
Bake @350ºF for 30-minutes or until toothpick comes out clean
Remove warm cakes from pan(s); allow to cool a little; make the glaze
Sift powdered sugar
1 cup confectioner's sugar
Combine powdered sugar and ¼ cup eggnog in bowl;
¼ cup eggnog
Drizzle over semi-warm pound cakes
Lightly sprinkle nutmeg over cakes (optional) and serve
Notes
When you get ready to make this, do NOT follow the instructions on the box (It says to add the mix, water or milk, butter and eggs.)All you'll use is the cake mix and two eggs. DO NOT ADD WATER/MILK OR BUTTER.Pan Size:Use any of the following:One 9" x 5" Loaf PanTwo 8" x 4" Loaf Pans12 cup Bund™t Pan12 Mini-Muffin Pan10" x 4" Tube PanMetal vs Aluminum pans:
Metal pans produce a smoother more finished cake
Aluminum produce a more "artisinal" cake
When I used as 12-cup mini Bundt™ pan and had a little batter leftover.Fill the pan up 3/4 of the way; if you fill it completely, the batter will overflow and the bottom of your cake(s) will be "puffy"If the bottom of your cake(s) turns out "puffy", just use a serrated knife to level the bottom.