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.

Course Dessert

Cuisine American

Keyword bundt cake recipes, eggnog cakes, eggnog desserts, eggnog recipes, pound cake recipes

Prep Time 20

Cook Time 1 30

Cooling Time 1

Total Time 2 50

Servings servings

Calories 623kcal

Author Kathleen

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

US Customary - Metric

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