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
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.
Eggnog is Synonymous with the Holidays
My Gramma Vera was famous for her homemade eggnog. She laced 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 this recipe for Homemade Eggnog from The Pioneer Woman.
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Helpful Kitchen Items:
Eggnog Pound Cake
Ingredients
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 1/2 cup butter softened
- 2 cup granulated sugar
- 1 tsp pure rum extract
- 1 tsp pure vanilla extract
- 6 large eggs
- 1 cup prepared eggnog
- Glaze:
- 2 cup powdered sugar
- 1/4 cup eggnog
- 1 Tbsp butter melted
- 1/2 tsp pure rum extract OR 1 Tbsp dark rum
- ground nutmeg for dusting
Instructions
- Preheat the oven to 350°F. Move the oven rack to the lower 1/3 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 Tbsp 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.
Melissa
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Lissy Hornung says
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
Melissa says
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.
Dave says
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 says
Dave,
Can your eggnog be used in Melissa’s
eggnog pound cake?
Dave says
Error correction on the eggnog.
4 cups unsweetened almond or whole milk and 2 cups heavy cream.
Sorry ’bout that.
TMO Entertainment says
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 says
You can add 3 cups if you like, no problem.
TMO Entertainment says
Will it be sweet with 2 c.?
Melissa says
Yes, this cake works just as it’s written.
Anonymous says
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 says
Great, thanks!
ANGIE FESTER says
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 says
Perfect, thank you!
Christine Lambiase says
Looking forward to making this cake–can I use real rum instead of extract?
Melissa says
If you like. The same amount won’t have the same impact on flavor, though.
Vita says
Can. i use the Eggnog that has alcohol in it, from the liquor store?
Melissa says
I haven’t tested it but, you likely could in the same amount.