Eggnog Pound Cake

Eggnog Pound Cake is a warmly spiced pound cake flavored with cinnamon and nutmeg, plus eggnog. Makes a wonderful holiday dessert.

For extra sweetness, this pound cake has an easy eggnog glaze.

What I Love About Pound Cakes

Their flavor gets better with time. Pound cakes are one of the few desserts that actually taste better the day after they are baked. Makes them a great make-ahead holiday dessert.

Not too sweet. This cake isn’t overly sweet which makes it appealing to people who don’t like ultra-sweet desserts.

Not only great as a dessert, but as a breakfast or snack and goes well with coffee.

Can easily be frozen. Wrap it tighty in plastic wrap and then aluminum foil and freeze for up to 3 months.

Eggnog Pound Cake Recipe Tips

Grease your bundt pan well so the cake doesn’t stick. For this recipe, I like to use shortening to coat the pan. Then dust it with flour. You can use baking spray with flour instead.

You eggs and eggnog should sit at room temperature for at least 30 minutes before you make the cake. Your ingredients will come together better if they aren’t cold.

You can use either plain eggnog or spiced eggnog. You may want to cut back slightly on the cinnamon and nutmeg if you use spiced eggnog.

Storage

Store pound cake at room temperature in an airtight container or wrapped tightly with plastic wrap for 4 to 5 days. If it is starting to get stale, bring it back to life by warming it in the microwave covered with a damp paper towel.

More Holiday Desserts

• No-Bake Peppermint Pie
• White Chocolate-Peppermint Poke Cake
• Andes Mint Cake
• Red Velvet Cake
• Italian Cream Cake