If you haven’t tried my eggnog pound cake, this is the year you’ve got to do it. It’s the perfect pound cake for the holidays! It’s buttery and rich like my classic, old-fashioned pound cake that my Grandma taught me to make. This one is also infused with the delicious flavor of a rich, homemade custard enhanced with nutmeg from the eggnog.
It’s hard to believe such lusciousness can be baked into one easy-to-make pound cake.
My brown sugar pound cake It’s a lovely moist, dense, close textured perfect pound cake. It’s dense, moist, and molasses-and-caramel-flavored! My bourbon pecan pound cake with caramel glaze will knock your socks off. Any one of these 3-pound cakes will make the holidays even sweeter.
Ingredients For Eggnog Pound Cake
For The Cake:
- All-Purpose Flour: Be sure to measure your flour with the spoon and sweep method Here’s how to do it.
- Baking Powder: Makes the cake rise and lightens the texture.
- Salt: Adds necessary flavor to the cake and helps keep it moist.
- Ground Nutmeg: Enhances the flavor of the eggnog.
- Unsalted Butter: The recipe is written for unsalted butter. If you use salted, adjust the amount of added salt.
- Granulated Sugar: This adds the perfect sweetness to the pound cake.
- Large Eggs: Use large eggs.
- Eggnog: For this recipe, I use commercially prepared, nonalcohol, full fat.
- Vanilla Extract: Use pure vanilla extract never an imitation.
For The Glaze:
- Confectioners Sugar
- Eggnog
Tips
- All-Purpose Flour: Use good quality moderate-protein all-purpose flour for this cake. I use Gold Medal Unbleached All-Purpose Flour: 10.5% protein.
- Unsalted Butter: Be sure to have this at room temperature.
- Eggs: These need to be at room temperature also. If you forget to place them out on the counter in time, Here’s an article from Bon Appetit explaining how to expedite the process.
- Non-stick baking spray: It’s very important to use a nonstick cooking spray that contains flour, such as Baker’s Joy for a clean release from the bundt pan. I spray on a very generous amount right before I pour the batter into the pan. If you do it too early, most of the spray will slide down into the bottom of the pan, leaving the sides vulnerable.
- Tap it! Once you have the batter in the pan, give it a few good taps to remove any air bubbles. I do this on my wooden kitchen table. If you have stone counters you don’t want to run the risk of them chipping or cracking.
Storing + Freezing + Make-ahead
- How Long Can You Keep This In The Fridge? This can be refrigerated for 5-7 days. Wrap tightly with plastic wrap to seal.
- Can You Freeze This? Yes, store it in an airtight container for up to 6 months.
- Make-Ahead Tips: The whole brown sugar caramel pound cake can be made up to a week ahead of time.
- Food safety: Here’s an article on food safety.
How To Serve Eggnog Pound Cake With Eggnog Glaze
The cake is perfect to serve on its own but a scoop of vanilla ice cream or a giant dollop of whipped cream makes everything better. If you’re serving this to the kiddos, a nice tall glass of milk is just the ticket. For adults, try my keoke coffee or gin and ginger ale.
More Favorite Pound Cakes
- Peach Pound Cake
- Blueberry Pound Cake
- Lemon Cream Cheese Pound Cake
- Strawberry Pound Cake
- Orange Pound Cake With Orange Syrup And Orange Glaze
- Million Dollar Pound Cake
- Pineapple Pound Cake
- Buttermilk Pound Cake
Eggnog Pound Cake
Eggnog pound cake is the perfect cake for the holidays! Infused with the delicious flavor of a rich, homemade custard enhanced with nutmeg from the eggnog.
Servings: 12 servings
Ingredients
Pound Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon nutmeg
- 1 1/2 cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup eggnog
- 1 tablespoon vanilla
Glaze:
- 1 1/2 cups confectioners sugar, sifted
- 2-4 tablespoon eggnog
Instructions
Make The Cake:
- Preheat oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
- In a medium mixing bowl, whisk together flour, baking powder, salt, and nutmeg; set aside.
- In the bowl of a stand-up mixer, beat butter on medium speed, until light and fluff, 6 minutes.
- Gradually mix in sugar until blended. Beat on medium for 1 additional minute.
- Add eggs, one at a time, mixing after each addition just until yolk disappears.
- Reduce mixer speed to low. Add flour mixture and eggnog, beginning and ending with flour mixture, on low speed until just combined. Scrape down bowl as needed. Mix in vanilla.
- Pour batter into prepared bundt pan. Tap pan on the counter to remove any air bubbles.
- Bake for 45 minutes in the preheated oven. Cover with foil and continue to bake, about 45 minutes longer, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in pan on a wire rack for 1 hour. Remove from pan and cool completely on a wire rack.
Make The Glaze:
- Meanwhile, make the glaze: add powdered sugar (1 1/2 cups) to a medium bowl. Add the eggnog to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let the cake sit for the glaze to set, then serve.
Notes
- All-Purpose Flour: Use good quality moderate-protein all-purpose flour for this cake. I use Gold Medal Unbleached All-Purpose Flour: 10.5% protein.
- Unsalted Butter: Be sure to have this at room temperature.
- Eggs: These need to be at room temperature also. If you forget to place them out on the counter in time, Here’s an article from Bon Appetit explaining how to expedite the process.
- Non-stick baking spray: It’s very important to use a nonstick cooking spray that contains flour, such as Baker’s Joy for a clean release from the bundt pan. I spray on a very generous amount right before I pour the batter into the pan. If you do it too early, most of the spray will slide down into the bottom of the pan, leaving the sides vulnerable.
- Tap it! Once you have the batter in the pan, give it a few good taps to remove any air bubbles. I do this on my wooden kitchen table. If you have stone counters you don’t want to run the risk of them chipping or cracking.
Nutrition
Serving: 1serving | Calories: 623kcal | Carbohydrates: 91g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Monounsaturated Fat: 7g | Cholesterol: 152mg | Sodium: 144mg | Potassium: 128mg | Sugar: 67g | Vitamin A: 870IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 2mg
DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
Can this be made ahead and frozen? I will be cooking for 65 people and need desserts that can be made ahead? It looks and sounds delicious!
Hi Ellise. Yes I try to provide freezing instructions for freezing on all post. Here’s what is said under “Storing + Freezing + Make-ahead.” “Can You Freeze This? Yes, store it in an airtight container for up to 6 months.”.
OMG, happy holidays! I love this cake 🙂 I also tried the eggnog pie. It was amazing and so easy!
So happy you enjoyed Carla! Happy Holidays!