Jump to Recipe Print RecipeAs I savored the first slice of my freshly baked Eggnog Pound Cake, memories of cozy holiday gatherings flooded back, each bite echoing laughter and warm cheer. This delightful cake, enriched with the creamy essence of eggnog and a hint of nutmeg, is a festive showstopper perfect for any holiday table. Not only does it deliver a comforting homemade experience, but its easy prep makes it a cinch for even the busiest home chefs. Plus, the smooth rum glaze adds a luscious finish that will have your loved ones coming back for seconds! Curious to see just how simple it is to bring this festive treat to life? Let’s dive into the magic of this classic recipe! Why is Eggnog Pound Cake a Must-Try? Festive Flavor: Each bite of this cake bursts with the rich essence of eggnog and warm spices, perfect for holiday gatherings. Easy Prep: With straightforward instructions, even novice bakers can impress their guests without the stress. Crowd-Pleasing: This cake is guaranteed to be a hit at any party, enticing friends and family with its adorable presentation and inviting aromas. Versatile Variations: Easily swap ingredients to tailor it to your tastes. Want a non-alcoholic version? Simply switch rum extract for vanilla. Perfect for Making Ahead: Bake in advance and store it away for effortless entertaining, allowing you more time to enjoy the festivities! Indulge in more seasonal delights like our Blueberry Crisp Cheesecake or Strawberry Spoon Cake for a full holiday spread! Eggnog Pound Cake Ingredients For the Cake • Salted Butter – Adds richness and moisture; unsalted works too with a pinch of salt added. • Vegetable Oil – Ensures moisture and softness; substitute with melted coconut oil for a hint of flavor. • Granulated Sugar – Sweetens the cake while providing structure; brown sugar can enhance depth. • Large Eggs – Binds the ingredients and improves texture; make sure to use room temperature eggs for better mixing. • Pure Vanilla Extract – Provides depth of flavor; almond extract can give a delightful twist. • Rum Extract or Dark Rum – Infuses warm flavor; omit for a non-alcoholic cake or boost vanilla instead. • Cake Flour – Creates a light and fluffy cake; all-purpose flour can be used, just reduce the amount slightly. • Baking Powder – Ensures leavening; check freshness for best results. • Freshly Ground Nutmeg – Adds festive spice; use ground nutmeg if fresh isn’t available, but fresh offers better flavor. • Eggnog – Moistens the batter and enhances the flavor; any store-bought or homemade eggnog will work. For the Eggnog Glaze • Powdered Sugar – Sweetens the glaze; avoid substitutions, as they may change the texture. • Eggnog – Creates smooth consistency; adjust the quantity for the thickness you desire. Step‑by‑Step Instructions for Eggnog Pound Cake Step 1: Preheat the Oven Begin by preheating your oven to 325°F (163°C). This ensures that your Eggnog Pound Cake bakes evenly right from the start. While the oven heats up, gather all your ingredients and let your butter and eggs come to room temperature, making them easier to mix and resulting in a fluffier cake. Step 2: Cream Butter and Sugar In a large mixing bowl, cream together the room temperature salted butter and granulated sugar using a handheld or stand mixer. Beat on medium speed for about 5 minutes until the mixture becomes light, fluffy, and pale in color. This step is crucial for creating the perfect texture in your eggnog pound cake. Step 3: Add Oil and Eggs Slowly incorporate the vegetable oil into the butter-sugar mixture, mixing thoroughly until combined. Next, add the large eggs one at a time, allowing each egg to blend in completely before adding the next. Follow with the pure vanilla extract and rum extract, mixing until everything is well combined and the batter looks consistent and creamy. Step 4: Combine Dry Ingredients In a separate bowl, whisk together the cake flour, baking powder, and freshly ground nutmeg. This step is important for ensuring that the leavening agent is evenly distributed throughout your dry ingredients. Once mixed, set this bowl aside as you prepare to combine the wet and dry elements for your Eggnog Pound Cake. Step 5: Mix Wet and Dry Ingredients Gradually fold in the flour mixture into the wet ingredients, alternating with the eggnog. Start with about a third of the flour, followed by half of the eggnog, and continue this pattern, finishing with the dry ingredients. This method prevents overmixing, ensuring a moist and tender cake. Step 6: Prepare the Bundt Pan Generously prepare a Bundt pan by coating it with baking spray or a homemade “cake goop” mixture of shortening, oil, and flour. This step will prevent your Eggnog Pound Cake from sticking to the pan, allowing for a beautiful release once baked. Ensure every nook and cranny is covered. Step 7: Pour Batter and Bake Carefully pour the cake batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 80-90 minutes. Check for doneness by inserting a toothpick or using an instant-read thermometer, which should read 210°F (99°C) when the cake is fully baked and springy to the touch. Step 8: Cool the Cake Once baked, allow the Eggnog Pound Cake to cool in the pan for about 10 minutes. Afterward, carefully invert the pan onto a wire rack, letting the cake cool completely. This cooling step is essential for achieving the perfect texture and ensuring the glaze adheres well later on. Step 9: Prepare the Eggnog Glaze While the cake cools, prepare the glaze by whisking together powdered sugar and eggnog in a medium bowl. Adjust the amount of eggnog until you reach the desired consistency, whether thick and spreadable or thinner for a drizzle. This velvety glaze will add a delightful finishing touch to your pound cake. Step 10: Drizzle the Glaze Once the cake is completely cool, drizzle the eggnog glaze over the top, allowing it to cascade down the sides. For an added festive touch, feel free to sprinkle freshly grated nutmeg or sparkling sugar on top of the glaze. This step enhances both the presentation and flavor of your delicious Eggnog Pound Cake. What to Serve with Classic Eggnog Pound Cake? As the aroma of your freshly baked Eggnog Pound Cake wafts through the air, you’re surely thinking about a cozy, festive meal to accompany this delectable dessert. Whipped Cream: A dollop of lightly sweetened whipped cream adds a luscious touch that enhances every slice of cake. Cinnamon Sugar Dusting: A light sprinkle of cinnamon sugar offers a warm, spicy contrast to the cake’s creamy flavor, elevating its festive charm. Vanilla Ice Cream: The cool creaminess of vanilla ice cream pairs beautifully with warm cake, creating a delightful temperature contrast. Pecan Pie: This classic holiday dessert complements the eggnog flavors while providing a satisfying crunch and richness. Mulled Wine: The spicy, warm notes of mulled wine create a cozy atmosphere and perfectly match the cake’s fragrant profile. A glass will keep the holiday spirit alive! Hot Apple Cider: The fruity warmth of spiced cider will charm your guests and harmonize with the cake’s festive notes, making for an inviting pairing. Spiced Chai Latte: A cozy cup of chai, with its blend of spices, enhances the eggnog essence while bringing a comforting vibe to your dessert table. Chocolate Ganache: For an indulgent twist, drizzle some rich chocolate ganache over slices, adding depth and a touch of decadence. Berry Tart: A light, tangy tart of mixed berries balances the sweetness of the cake, offering freshness and a pop of color. Let these ideas inspire a beautiful, festive spread that your loved ones will cherish this holiday season! Make Ahead Options Preparing your Eggnog Pound Cake ahead of time is a fantastic way to save time during the busy holiday season! You can mix the batter and refrigerate it for up to 24 hours before baking, ensuring all the flavors meld beautifully. Alternatively, bake the cake in advance and keep it at room temperature, covered, for up to 3 days or refrigerate it in an airtight container for up to 5 days. To maintain its moist texture, ensure it’s wrapped well in plastic wrap or stored in a cake dome. When ready to serve, simply make the glaze and drizzle it over the cooled cake—you’ll enjoy the same delightful, festive results without the last-minute rush! Expert Tips for Eggnog Pound Cake Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing, creating a light and fluffy eggnog pound cake. Measure Accurately: Use a kitchen scale for precise flour measurement to avoid a dry cake. Too much flour can lead to a dense texture. Bundt Pan Prep: Apply a generous amount of nonstick spray or “cake goop” to prevent sticking, ensuring your beautiful eggnog pound cake releases easily. Check Doneness Carefully: Use a toothpick or thermometer to check if the cake is done. It should read 210°F (99°C) in the center for perfect results. Adjust Glaze Consistency: Customize the eggnog glaze to your preference; less eggnog for a thicker glaze and more for a gentle drizzle, enhancing every slice of cake. Eggnog Pound Cake Variations Feel free to get creative with this eggnog pound cake and customize it to your taste preferences! Cake Mix: Use a vanilla cake mix as a base, swapping the water for eggnog and adding an extra egg for richness. Non-Alcoholic: Substitute rum extract with additional vanilla extract for a family-friendly option that retains the cake’s delicious essence. Chocolate Chip Twist: Fold in semi-sweet or white chocolate chips to the batter for a delightful chocolatey surprise in every slice. Nutty Texture: Add chopped walnuts or pecans to the batter for a wonderful crunch that contrasts with the cake’s soft crumb. Pumpkin Spice: Mix in a teaspoon of pumpkin pie spice for an autumn-inspired twist that melds beautifully with the eggnog flavor. Coconut Upgrade: Incorporate shredded coconut into the batter for a tropical twist that adds both flavor and texture. Candied Fruit: Add mixed candied fruit or dried cranberries to infuse a burst of sweet, citrusy flavor, perfect for holiday festivities. Maple Glaze: Try a maple syrup glaze instead of eggnog for a different sweet touch that still celebrates the season. These variations allow you to tailor your eggnog pound cake experience, bringing joy and a personal touch to your holiday gatherings. Interested in more delightful desserts? Check out our Zucchini Coffee Cake or indulge in our Blueberry Cake Donuts. How to Store and Freeze Eggnog Pound Cake Room Temperature: Keep the cake covered at room temperature for up to 3 days to maintain its moistness and flavor. A cake dome works wonders for this! Fridge: If you prefer, refrigerate the Eggnog Pound Cake in an airtight container for up to 5 days. This helps to preserve freshness but may slightly alter the texture. Freezer: For long-term storage, wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving. Reheating: To enjoy a slice warmed, microwave it for 15-20 seconds or place in a low oven (about 300°F/150°C) for a few minutes until warmed through. Eggnog Pound Cake Recipe FAQs What type of eggnog should I use? You can use any store-bought or homemade eggnog for this recipe! If you’re feeling adventurous, try using flavored eggnogs like vanilla or spiced eggnog for an extra twist. Just ensure it’s creamy and not overly thin, as this will impact the cake’s moisture and flavor. How should I store my Eggnog Pound Cake? To keep your cake fresh, store it covered at room temperature for up to 3 days. If you want to extend its life, refrigerate it in an airtight container for up to 5 days. Just remember, refrigerating might affect its texture slightly, making it a tad denser. Can I freeze Eggnog Pound Cake? Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap, then in foil to prevent freezer burn. It will keep well for up to 2 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator or at room temperature for a few hours. How do I know when my cake is done baking? Great question! You can check for doneness using a toothpick inserted in the center; it should come out clean or with just a few crumbs. Alternatively, use an instant-read thermometer, and it should read 210°F (99°C) when the cake is perfectly baked. What if my cake sticks to the Bundt pan? If your cake does stick, don’t fret! This can be prevented by generously spraying the pan with nonstick spray or using “cake goop” (a mixture of equal parts shortening, flour, and oil). If it still sticks, try gently running a plastic knife along the edge to help release it. Is there a way to make this recipe gluten-free? Yes! Substitute the cake flour with a gluten-free all-purpose flour blend. Make sure it has xanthan gum or follow the package instructions. Since gluten-free flours can vary, some minor adjustments to baking time and moisture might be needed, so keep an eye on it as it bakes! Delicious Eggnog Pound Cake to Elevate Your Holiday Desserts No ratings yet This Eggnog Pound Cake is a festive showstopper, perfect for holiday gatherings with its rich flavor and creamy texture. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hr 30 minutes minsCooling Time 10 minutes minsTotal Time 2 hours hrs Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 cup Salted Butter or unsalted with a pinch of salt1/2 cup Vegetable Oil or melted coconut oil2 cups Granulated Sugar or brown sugar for depth4 Large Eggs room temperature1 tablespoon Pure Vanilla Extract or almond extract for a twist1 teaspoon Rum Extract or Dark Rum omit for non-alcoholic version2 cups Cake Flour or all-purpose flour, reduce slightly1 tablespoon Baking Powder check freshness1/2 teaspoon Freshly Ground Nutmeg use ground if fresh is not available1 cup Eggnog store-bought or homemadeFor the Eggnog Glaze1 cup Powdered Sugar avoid substitutions1/4 cup Eggnog adjust for thickness Equipment Bundt panMixing bowlshand mixer or stand mixerwhisk Method Step-by-Step Instructions for Eggnog Pound CakePreheat your oven to 325°F (163°C). Gather your ingredients and let butter and eggs come to room temperature.Cream together the salted butter and granulated sugar until light and fluffy, about 5 minutes.Incorporate the vegetable oil, then add eggs one at a time, mixing thoroughly before adding the next.Whisk together cake flour, baking powder, and nutmeg in a separate bowl.Gradually fold the flour mixture and eggnog into the wet ingredients, alternating to prevent overmixing.Prepare a Bundt pan with baking spray or cake goop to prevent sticking.Pour the batter into the pan and bake for 80-90 minutes, checking doneness with a toothpick or thermometer.Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.Whisk powdered sugar and eggnog for the glaze, adjusting eggnog until desired consistency is reached.Once cooled, drizzle the glaze over the cake and sprinkle with nutmeg or sugar for decoration. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 120mgSugar: 28gVitamin A: 400IUCalcium: 30mgIron: 1mg NotesEnsure room temperature ingredients for a smoother mixture. Measure flour accurately to avoid a dry cake. Proper Bundt pan prep prevents sticking. Tried this recipe?Let us know how it was!
