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
- 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
- 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
- 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.