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. How to make Eggnog Cake from scratch:
- Flour – All-purpose flour sifted with baking powder, salt, ground nutmeg and ground cinnamon.
- Butter – Salted or unsalted butter.
- Sugar – Granulated sugar.
- Flavorings – Rum extract and vanilla extract.
- Eggs – 6 large eggs.
- Eggnog – Use your favorite brand of prepared eggnog.
- Eggnog Glaze – Powdered sugar, eggnog, melted butter, rum extract OR 1 Tbsp dark rum
- Garnish – Ground nutmeg or cinnamon for dusting the top.
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 hand mixer or a stand mixer cream together the butter and white 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
- 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.