EGGNOG POUND CAKE
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Use your favorite eggnog to make this buttery Eggnog Pound Cake. Combining eggnog flavors in a pound cake will get you rave reviews at your holiday celebrations.
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Eggnog Pound Cake
This recipe for luscious pound cake celebrates the season by adding a popular beverage. The custard base of eggnog makes it the ideal addition to pound cakes. Eggnog is silky and creamy, making the cake soft, velvety, and buttery-tasting.
Always a crowd-pleaser, this dessert is wonderful at holiday celebrations.
I have reviewed A LOT of pound cakes and shared them with you. You can get all of those reviews and recipes here. I also wrote an extensive post on Bake the Perfect Pound Cake that’s worth a read.
Here is a sample of some of my pound cakes.
Most Important
When attempting my pound cake recipes or any cake recipe, I want to stress a few things. Review my post, Baking Cakes: Problems and Tips.
- You may think you have your oven set at the right temperature, but you need to calibrate it to be certain. It may read correctly on the outside, but the actual temperature on the inside may be way off!
- Test the cake for doneness carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.
- Finally, when it comes to measuring flour, a cup is not always a cup. Please read this post on how to correctly measure flour.
Equipment
- electric stand mixer
- spatula
- cake release
- cake thermometer
- measuring cups and spoons
- bundt pan
- tube pan
Eggnog Pound Cake More Tips
- If you use flavored eggnog, your pound cake will naturally take on that flavor. For this reason, I recommend plain eggnog that doesn’t contain cinnamon or a strong vanilla flavor.
- You can substitute eggnog for buttermilk, sour cream,
cream cheese , or milk in your favorite pound cake recipe. I adapted this recipe from my favorite whipping cream pound cake and was thrilled with the result. - I opted not to put a glaze on my Eggnog Pound Cake simply because the outside was nice and crispy, and I didn’t think it needed anything else. To make an Eggnog Glaze, whisk together 2 to 3 tablespoons eggnog (depending on how thin you want the glaze) with 2 cups confectioners’ sugar and 1/2 teaspoon vanilla extract. Pour over cooled cake.
- If omitting the glaze, serve simply with a dusting of confectioners’ sugar, fresh fruit, or a raspberry sauce and ice cream.
- I use this tube pan. You can also use this bundt pan.
Please remember that nutritional information is a rough estimate and can vary based on the products used.
Eggnog Pound Cake
Equipment
Ingredients
- 3 cups granulated sugar
- 1 cup butter at room temperature (no substitution)
- 6 eggs
- 3 cups all-purpose flour sifted, (I use this flour)
- 1 cup eggnog no alcohol or spices added
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 325 degrees F.
- In the bowl of your stand mixer, cream butter until smooth. Add sugar and mix until smooth, about 2 to 3 minutes, on medium speed.
- Add eggs, one at a time, beating well after each addition.
- Add flour and eggnog alternately to sugar mixture, beginning and ending with flour.
- Add vanilla and mix on low to medium until well combined.
- Pour batter into your prepared tube pan or bundt pan.
- Bake for 1 hour 15 minutes. Bake for 1 hour 15 minutes. Test cake for doneness by inserting a wooden pick into the thickest part of the cake. The cake is done when no crumbs or dry crumbs remain on the pick.
- Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
- Store in an airtight container on the countertop 3 to 4 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes at Recipe Index
No baking soda or baking powder, but all-purpose flour?
Yes, the recipe is correct as written. Eggs are the leavener.
We have a small family dairy in my area that in addition to egg nog, puts out other flavored milk. I’ve made this cake with their root beer milk and tonight I’m making it with orange Creamsicle milk. It’s such an easy and versatile recipe, it was a big hit at Thanksgiving
Oh yum!! That sounds wonderful!
I made this cake and it came out great!!!
Omg. I made this cake yesterday and I just cut it today. Lawd have mercy. I used the southern comfort eggnog and added a little nutmeg and a tablespoon of Hennessey. Perfection. Taste is unbelievable. Thanks for sharing recipe.
I made this last year. It tasted better by third day. Loved it. Made again this year but had trouble getting it out of pan. It fell apart. I let it cool 20-25 minutes. Used tube pan. It baked one hour and 45 minutes cause pick kepttt coming out with crumbs on. What’s wrongg.
No baking powder required?
No, it’s leavened with eggs only.
I made this cake and the flavoring was so delicious! I was so surprised of how it taste. It was a winner for my family at Christmas. I will still continue to make this best kept secert! Mum, mum good.🤗
Also I had to cook the cae for at least an hour and a half at 325 degrees. Good ingredients though
Imade this ccake and the flavoring was so delicious! I was so surprised of how it taste. It was a winner for my family at Christmas. I will still continue to make this best kept secert! Mum, mum good.🤗