Eggnog Pound Cake

Savor the Rich Comfort of Eggnog Pound Cake

Embark on a festive baking adventure with this Eggnog Pound Cake recipe. It blends the timeless charm of classic pound cake with the delicious warmth of rich eggnog and nutmeg. Whether you’re baking for a cozy family gathering or sharing with friends at a holiday party, this cake brings joy, indulgence, and a delightful twist. With its moist texture, buttery flavour, and subtle spice, it’s the kind of treat that becomes a favourite. Ready to bring that seasonal magic to your kitchen? Let’s get started.

Irresistible Eggnog Pound Cake for Holiday Dessert Lovers

This Eggnog Pound Cake not only brings in the beloved flavours of eggnog, but also delivers a dense, satisfying crumb that makes every bite feel luxurious. Moreover, you’ll appreciate how the simple ingredients come together easily, so you can feel proud of baking something special. It’s a cake that says “holiday” but you can enjoy it anytime you want a sweet, comforting slice.

Pro Baking Tips for the Ultimate Eggnog Pound Cake

1. Room-temperature butter and eggs: Allowing the butter and eggs to come to room temperature helps them combine smoothly and avoids lumps.
2. Alternate flour and eggnog additions: Add flour and eggnog alternately, beginning and ending with flour. This method helps maintain structure while infusing flavour.
3. Grease and flour the pan thoroughly: Because the batter is rich, the pan must be prepared well so the cake releases cleanly.
4. Check for doneness with a tester: Insert a toothpick or skewer in the centre; when it comes out clean or with dry crumbs, the cake is done.
5. Cool before glazing: Let the cake rest slightly before drizzling the glaze. This ensures the topping doesn’t run off and gives a neat finish.

Eggnog Pound Cake Recipe

• Preparation time: 15 minutes
• Cooking time: 55-65 minutes
• Servings: About 12
• Equipment: 12- to 15-cup Bundt pan (or tube pan), large mixing bowl, hand mixer or stand mixer

Ingredients:

• 1 ½ cups unsalted butter (3 sticks, softened)
• 3 cups granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup prepared eggnog

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons prepared eggnog

Instructions:

▢ Preheat the oven to 325 °F and lightly coat a 12 to 15-cup Bundt pan with nonstick cooking spray, then flour it or grease and flour it.
▢ In a large bowl using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
▢ Add the vanilla extract and mix well.
▢ In another bowl, whisk together the flour, baking powder, salt, and nutmeg. Add the flour mixture and the eggnog alternately, beginning and ending with flour. Mix well after each addition.
▢ Pour the batter into the prepared pan, being cautious not to fill it more than three-quarters full. Bake for 55 to 65 minutes or until the cake turns golden brown, just begins to pull away from the edges of the pan, and a toothpick inserted into the centre comes out clean.
▢ Allow the cake to cool in the pan for about 10 minutes, then invert the pan over a platter and turn the cake out. Let it cool completely before drizzling with the glaze.

For the glaze:

▢ In a small bowl, combine the powdered sugar and the 2 tablespoons of eggnog and mix until smooth. Drizzle over the cooled cake.

Ready to Enjoy!

This Eggnog Pound Cake offers an exceptional taste experience and brings the comfort of holiday baking into your everyday. Whether you slice it for a dessert spread or share it as a gift, it’s sure to delight. Don’t forget to link up to other festive treats or breakfast cakes like this Bundt-cake-breakfast recipe for more baking inspiration. Or explore easy no-knead bread or sticky bun breakfast ring to expand your repertoire. Consider pairing this cake with a warm drink or spice-tea to perfect the experience. Happy baking!

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