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.
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
- 1 cup butter (I use salted), softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup eggnog
- 1 cup powdered sugar
- 2 to 3 tablespoons eggnog
- Preheat oven to 325 degrees. Grease a bundt pan with solid shortening and then dust with flour.
- Place butter in the bowl of a stand mixer and use the paddle attachment to beat until smooth. Gradually beat in the sugar. Beat for 2 to 3 minutes on medium speed.
- Beat in eggs one at a time, stopping a few times to scrape down the sides of the bowl. Add vanilla.
- Combine flour, baking powder, salt, cinnamon, nutmeg, cloves in a medium bowl.
- With mixer on LOW, add flour mixture, alternating with eggnog, beggining and ending with flour. Beat just until combined.
- Transfer batter to prepared bundt pan.Bake for 1 hour 10 minutes to 1 hour 15 minutes.
- Let cool in pan for 15 minutes and then invert onto a serving platter or cake stand.
- Whisk together glaze ingredients in a small bowl and drizzle over cake.