A luscious pound cake, this recipe for Eggnog Pound Cake celebrates the season with a crowd-pleasing ingredient. Eggnog adds a luxurious flavor and creaminess to the cake. It's buttery, soft inside with a crispy outside and top.
Grease a 10-inch tube pan (or this bundt pan) with solid vegetable shortening then sprinkle flour or granulated sugar over the shortening.*If you have a 2-part, 10-inch tube pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.
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.
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.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula