Ingredients:
4 qts. store bought eggnog
1/2 gallon eggnog ice cream
1-2 tsp. vanilla extract
Nutmeg to taste
Instructions:
1. At first, soften ice cream in a bowl.
2. Then, add eggnog and vanilla extract.
3. Pour into punch bowl and sprinkle with nutmeg.
Eggnog Cake
Ingredients:
2 tbsp. butter
1/2 c. whole almonds
1/4 to 1/2 c. candied cherries
1 pkg. yellow cake mix
1/8 tsp. nutmeg
2 eggs
1 1/2 c. dairy eggnog
1/4 c. melted butter
Instructions:
At first, grease a 10 inch bundt pan with 2 tablespoons butter. Press whole almonds and cherries against bottom and sides of pan in a decorative pattern. Dust lightly with flour. Set aside. In a large mixing bowl, combine cake mix, nutmeg, eggs, egg nog, melted butter, and rum or rum flavoring. Beat until smooth, about 4 minutes. Pour batter into pan. Bake in a preheated 350 degree oven 45 to 55 minutes or until cake tests done. Let cool in pan 10 minutes; invert and cool thoroughly on rack.
2 tbsp. butter
1/2 c. whole almonds
1/4 to 1/2 c. candied cherries
1 pkg. yellow cake mix
1/8 tsp. nutmeg
2 eggs
1 1/2 c. dairy eggnog
1/4 c. melted butter
Instructions:
At first, grease a 10 inch bundt pan with 2 tablespoons butter. Press whole almonds and cherries against bottom and sides of pan in a decorative pattern. Dust lightly with flour. Set aside. In a large mixing bowl, combine cake mix, nutmeg, eggs, egg nog, melted butter, and rum or rum flavoring. Beat until smooth, about 4 minutes. Pour batter into pan. Bake in a preheated 350 degree oven 45 to 55 minutes or until cake tests done. Let cool in pan 10 minutes; invert and cool thoroughly on rack.
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