Leftover EggNog Tips And EggNog Pound Cake Recipe



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delicious leftover eggnog pound cake recipe

Great Ways To Use Leftover Eggnog

Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes!

I started to post these tips after Christmas but I just realized there will be a lot of eggnog served at Christmas parties over the next week or two. Instead of saving these leftover eggnog tips until after Christmas, here are a couple more ways to use it now:

  • Use eggnog in place of milk in your bread or rice pudding.
  • Pour leftover eggnog on hot cereal in place of milk.
  • Use eggnog in place of milk in your favorite pancake mix.
  • Use eggnog in place of milk in a yellow cake for a really nice rich cake.
  • Use eggnog in place of milk in muffins especially good in spice or that type of muffin.
  • Use eggnog for French toast.

       -Jill



 Another way to use leftover eggnog is to make this delicious eggnog pound cake recipe! It’s so good, you might even buy leftover eggnog on clearance just to make it! I hope you enjoy it as much as we did.

Eggnog Pound Cake Recipe

2 Tbsp. margarine
2/3 cup sliced almonds

Grease Bundt or tube pan with margarine and press almonds into sides and bottom.

Cake Recipe:

1 package yellow cake mix
3 Tbsp. margarine, melted
1 1/2 cups eggnog
2 eggs
1/8 tsp. nutmeg

Beat everything together until smooth. Pour into prepared pan and bake at 350° for 40-50 minutes, until toothpick inserted into the center comes out clean. Cool on wire rack.



 

photo by:  shimelle

Comments

  1. says

    What is left over egg nog
    never happens in our house.
    wish it did, the cake sounds good. May have to buy extra just to try it.
    another excuse to have it around.

  2. Grizzly Bear Mom says

    Mix eggnog into instant pudding mix. Fold into whipped cream and place in a baked or graham cracker crust. Garnish with nutmeg. Delicious!

  3. says

    Jill or Tawra or anyone else could you tell me if there is a powdered form of egg nog?
    My son loves it but living in China he is afraid to make his own since the eggs are not inspected regularly so he doesn’t want to use them raw.
    I know I once bought hot chocolate mixes and one package was egg nog but I don’t know where I got it as it was years ago.
    I would also prefer it to be a cold drink.
    any help would be appreciated.
    They have never heard of egg nog in any of the places he has been there.

    • sharon says

      He can use the eggs by slowly heating the milk and eggs, stirring constantly. This pasteurizes the eggs and removes the risk of salmonella. Cool or refrigerate and it’s ready to use. Don’t add the nutmeg until ready to use or the prolonged soaking will make the nutmeg flavor stronger and a little resinous.

    • Rebecca Smith says

      Grandma,

      If you have access to a mexican or hispanic supermarket in your area, you might be able to find what is called Rompope instant mix, which should be near the flan mixes or jello mixes. Rompope is the spanish word for eggnog. When I lived in Costa Rica, we had access to these little box mixes all year long, and they are not bad. You just have to add milk and then heat the mix up and then chill it, and pour some to drink. A little bit of work, but for a good thing.

  4. Yvonne says

    Jill and Tawara, here is another receipe for using leftover egg nog. I found this receipe several years ago in a booklet that the local grocery store put out each week.

    EGGNOG BREAD
    2 eggs
    1 cup white sugar
    1/2 cup butter or margarine, melted
    1 cup eggnog
    2 teaspoons rum flavored extract
    1 teaspoon vanilla extract
    2 1/4 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg

    Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9×5 loaf pan, or three 6×3 loaf pans.

    Beat eggs in a large bowl. Stir in sugar, melted butter or margarine, eggnog, rum extract and vanilla. Combine the flour, baking powder, salt and nutmeg. Stir into eggnog mixtue, just enough to moisten dry ingredients. Pour batter into prepared pan or pans.

    Bake bread in large pan 40 to 60 minutes,or until a toothpick inserted in the center comes out clean. Bake breads in the smaller pans 25 to 40 minutes. Let cool in pan(s) for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly and store in refigerator.

  5. Carla says

    Has anyone frozen commercially made eggnog? Does it hold up OK when thawed? Thought I might stock up on it after holiday (when it’s marked down)if it does.

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