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Eggnog Pound Cake

Course Cake, Dessert
Cuisine American, Southern
Keyword eggnog-pound-cake, eggnog-recipes, pound-cake-recipes
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling time 2 hours
Total Time 3 hours 35 minutes
Servings 16 servings
Calories 441kcal
Author Melissa Sperka

Ingredients

  • 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
  • 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.
  • Use a whisk to sift together the flour, baking powder, salt, nutmeg and cinnamon.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter sugar, rum extract and vanilla extract. 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 on medium speed just until fully combined. Stop and scrape the sides and bottom of the bowl, as needed.
  • Spread evenly into the prepared pan. Gently bounce the pan 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.

Notes

    • Citrus - You could add orange zest to the cake batter for a hint of citrus.
    • Flavorings - You could replace the rum extract with brandy extract or butter extract, if you prefer. 
    • Pan Options - You could bake this cake batter in two 8-inch loaf pans, a tube pan or any shape of bundt cake pan.
    • Use a Quality Eggnog - The flavor of this cake will be directly affected by the taste of the eggnog. You can use your favorite brand or make your own Homemade Eggnog.
    • Dark Rum or Bourbon - Extracts have a more concentrated flavor and they're family friendly. If that's not a concern, you can use dark rum or bourbon to flavor the eggnog glaze. 
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Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 60g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 251mg | Potassium: 113mg | Fiber: 1g | Sugar: 41g | Vitamin A: 684IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 1mg