Pound cake fans will flip for this Eggnog Pound Cake, a seasonal spin off on vanilla pound cake. Eggnog adds a rich creaminess to the made-from-scratch batter enhanced with just a hint of rum. Serve it with or without the glaze for a special dessert this holiday season.
Eggnog Pound Cake Recipe
Eggnog is at the top of my list of favorite seasonal flavors and that flavor shines in this delightful pound cake. The custard base of eggnog makes it a perfect addition to the cake batter. Not surprisingly, my love of eggnog inspired this seasonal cake using this creamy Christmas delicacy. The creaminess of the eggnog is the perfect match-up for a delicious homemade cake batter. You can serve it with a simple dusting of powdered sugar, or drizzled with the eggnog glaze to get the full eggnog flavor. Store chilled if drizzling with the glaze for the best results.
Easy Eggnog Pound Cake Recipe
My Gramma Vera was famous for her homemade eggnog. She flavored her recipe with the perfect balance of citrus versus cream, using fresh orange juice and zest in every batch. Perhaps my love of eggnog is sentimental in it's origin. and if so, I can live with that. It's a taste of nostalgia and of past Christmas celebrations. This is the perfect time of year, to celebrate past memories through the food that we serve to our family and friends. If you'd like to try making your own eggnog this year, checkout my recipe for Homemade Eggnog.
How to Make the Best Eggnog Pound Cake Recipe
- Ingredients you'll need to make homemade Eggnog Pound Cake: All purpose flour, baking powder, salt, nutmeg, cinnamon, butter, granulated sugar, rum extract, vanilla extract, large eggs and prepared eggnog (your favorite brand purchased at the grocery store).
- For the eggnog glaze you'll need: Prepared eggnog, powdered sugar, melted butter, nutmeg and cinnamon. Whisk together until no lumps remain then drizzle over the cooled cake.
- Kitchen tools you'll need: A stand mixer or a hand mixer, large bowl, small bowl, whisk, measuring cups and spoons, a 12-14 cup Bundt pan, cooling rack and rubber spatula.
- How do you make Eggnog Pound Cake? First, sift together the dry ingredients in a large bowl using a whisk. Using a mixer, cream together the cutter and sugar, then add the eggs beating well after each addition. Add the sifted dry ingredients alternately with the eggnog beginning and ending with flour. Spread the cake batter evenly in the pan and bake. Cool completely before drizzling with the easy eggnog glaze.
- Can I use dark rum in Eggnog Pound Cake? Yes, you can. Please note, extracts have a more concentrate flavor and they're family friendly. If that's not a concern you can also add dark rum to the glaze.
- Store baked Eggnog Pound Cake chilled in the refrigerator for up to one week.
- You can freeze this pound cake for up to 3 months. When doing so, wait to drizzle with glaze after thawing just before serving.
More Southern Pound Cake Recipes to Make
It doesn't have to be a special occasion to bake a pound cake. More Southern pound cake recipes you may also like to try:
- Citrus infused Orange Pound Cake.
- Banana Pudding Cream Cheese Pound Cake is a fusion of two classic desserts.
- Chocolate Sour Cream Pound Cake is baked in a loaf pan.
- Coconut Cream Pound Cake is a dreamy dessert for the coconut fans in your life.
- Lemon Sour Cream Pound Cake is the only recipe you'll ever need.
- Pumpkin Spice Cream Cheese Pound Cake is a holiday favorite.
- Famous Million Dollar Pound Cake.
- Rhubarb Vanilla Pound Cake from Platter Talk.
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Helpful Kitchen Items:
Eggnog Pound Cake
Ingredients
- 3 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 ½ cup butter softened
- 2 cup granulated sugar
- 1 teaspoon pure rum extract
- 1 teaspoon pure vanilla extract
- 6 large eggs
- 1 cup prepared eggnog
- Glaze:
- 2 cup powdered sugar
- ¼ cup eggnog
- 1 tablespoon butter melted
- ½ teaspoon pure rum extract OR 1 tablespoon dark rum
- ground nutmeg for dusting
Instructions
- Preheat the oven to 350°F. Move the oven rack to the lower ⅓ of the oven. Grease and flour a tube or bundt pan or spray with baking spray. Set aside.
- Sift together the flour, baking powder, salt, nutmeg and cinnamon.
- In the bowl of a stand mixer, cream together butter sugar, rum and vanilla extracts. Beat for 2-3 minutes until fluffy and fully combined.
- Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
- Gradually add the sifted dry ingredients alternately with eggnog. Beginning and ending with flour. After all has been added, increase the speed of the mixer and beat just until fully combined. Stop and scrape the sides of the bowl as needed.
- Spread evenly into the prepared pan. Bounce the pan on the counter to settle batter.
- Place into the oven and bake for 1 hour 10-15-minutes or until a cake tester inserted into the center shows moist crumbs. Check halfway through and lay a piece of aluminum foil on top to prevent over browning, if needed.
- Cool in the pan for 15 minutes then remove and place onto a cooling rack to cool completely. Dust with powdered sugar or glaze, if desired.
- To glaze: In a small bowl whisk together powdered sugar, eggnog butter and rum extract. (May use 1-2 tablespoon dark rum in place of extract, if preferred.) Add additional eggnog until your desired thickness is reached.
- Drizzle over cake and dust with nutmeg. Store chilled.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Dee Smith
I use cake flour for my pound cake can I use cake with the egg nog Pound cake?
Melissa
You can use cake flour, if you prefer.
MMRouse
I made this cake for New Years Day. It is an excellent use for leftover eggnog after Christmas. I doubled the cinnamon and still felt more spice would have been good. Next time, and there will be a next time, I might add a bit of ginger. It was super moist. I baked it using a cold oven pound cake method.
Melissa
Keep in mind, in this instance, it's about the eggnog flavor and really not meant to be a spice cake. That said, you could certainly add more cinnamon or nutmeg, to your taste.
Maddy
Can this be made in a loaf pan?
Melissa
It could be baked in two loaf pans but, likely there's too much batter for a standard pan.
Vita
Can. i use the Eggnog that has alcohol in it, from the liquor store?
Melissa
I haven't tested it but, you likely could in the same amount.
Christine Lambiase
Looking forward to making this cake--can I use real rum instead of extract?
Melissa
If you like. The same amount won't have the same impact on flavor, though.
ANGIE FESTER
I made this cake today for a family luncheon. The recipe was really easy to follow and the cake was very moist and flavorful. My family really enjoyed the taste too.
Melissa
Perfect, thank you!
Tudy
Yes it does work just as it is Melissa. I apologize for questioning. I should had learned my lesson after baking your Pecan Praline Buttermilk Pound Cake over the holidays. You target your ingredients & measurements to a “Tee”, (T).
This Eggnog Pound Cake was so moist & light that while slicing it, it was hard to believe it was a pound cake. Excellent work. I will tell the world to try it. I posted a pic with your link. Keep up the good work Melissa, so far I’m one of your #1 Fans. Btw my family loves it!
Melissa
Great, thanks!
Gigi M.
I made this recipe today and it is excellent as written. Everyone enjoyed...adding to my holiday baking list! Thank you!!
Melissa
Thanks so much!
TMO Entertainment
Will it be sweet with 2 c.?
Melissa
Yes, this cake works just as it's written.
TMO Entertainment
Hi Melissa,
I was wondering if your eggnog cake will taste sweet with only 2 cups of sugar? Only because recipe says 3 cups of flour. How sweet is the eggnog pound cake with the 2cups of sugar? I’m about yo make it, just needed to know? Thank you.
Melissa
You can add 3 cups if you like, no problem.
Dave
Error correction on the eggnog.
4 cups unsweetened almond or whole milk and 2 cups heavy cream.
Sorry 'bout that.
Dave
12 room temp eggs pasteurized (142° Water for 3 min, then into cold water)
Separate eggs and yolks
Whip 2/3 c sugar into yolks
Into the yolk mixture add 1/8 tsp each of ground nutmeg and cinnamon then a tiny dash of clove, 1c heavy cream, 2c of either unsweetened almond or whole milk. Beat whites to stiff peaks and whisk into yolk mixture.
Add 1c 101 proof bourbon if using
Into an 10-12 oz glass add a shot of dark or spiced rum if using add in eggnog and ice. Sit back and watch it snow.
Rhonda
Dave,
Can your eggnog be used in Melissa's
eggnog pound cake?
Melissa
Hi Lissy, for this recipe I usually purchase a good quality eggnog and don't make it from scratch. I must add homemade eggnog to my "to do" list for next year.
Lissy Hornung
Hi Melissa, first of all Happy Holidays. Your Eggnog Pound Cake looks and sounds so delicious and I can't wait to try to make it myself. Problem is I haven't got a Eggnog recipe, do you have one you are willing to share? Thanks, Liss