Eggnog Pound Cake
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1/2 cup milk
Makes 16 servings.
Preheat oven to 325ºF. Spray Fancy Ring Mold with vegetable pan spray.
In small microwave-safe bowl, melt 3/4 cup candy according to package directions. Reserve remaining candy.
In large bowl, stir together flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and melted candy and beat until well combined. Add flour mixture to butter mixture in three additions, alternating with milk. Pour into prepared pan; smooth top.
Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert onto cooling grid to cool completely. Melt remaining candy and drizzle over cake.
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