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Eggnog Pound Cake

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A delightful and festive Eggnog Pound Cake that brings warmth and joy to holiday gatherings with its rich flavors and soft texture.

Ingredients

Scale
  • 1 ½ cups unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup eggnog
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons eggnog (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your bundt pan by greasing and flouring it well.
  2. Cream together the softened butter and granulated sugar until fluffy, about 4-5 minutes.
  3. Beat in the eggs one at a time, then mix in the eggnog and vanilla extract.
  4. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon in another bowl.
  5. Add the dry ingredients to the wet mixture gradually, folding until just combined.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 60-70 minutes, checking for doneness with a toothpick.
  8. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Whisk together the powdered sugar and eggnog for the glaze until smooth.
  10. Drizzle the glaze over the cooled cake and serve.

Notes

Pairs well with whipped cream or ice cream. Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/eggnog-pound-cake/

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