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Eggnog Pound Cake

Delicious Eggnog Pound Cake to Elevate Your Holiday Desserts

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This Eggnog Pound Cake is a festive showstopper, perfect for holiday gatherings with its rich flavor and creamy texture.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Salted Butter or unsalted with a pinch of salt
  • 1/2 cup Vegetable Oil or melted coconut oil
  • 2 cups Granulated Sugar or brown sugar for depth
  • 4 Large Eggs room temperature
  • 1 tablespoon Pure Vanilla Extract or almond extract for a twist
  • 1 teaspoon Rum Extract or Dark Rum omit for non-alcoholic version
  • 2 cups Cake Flour or all-purpose flour, reduce slightly
  • 1 tablespoon Baking Powder check freshness
  • 1/2 teaspoon Freshly Ground Nutmeg use ground if fresh is not available
  • 1 cup Eggnog store-bought or homemade
For the Eggnog Glaze
  • 1 cup Powdered Sugar avoid substitutions
  • 1/4 cup Eggnog adjust for thickness

Equipment

  • Bundt pan
  • Mixing bowls
  • hand mixer or stand mixer
  • whisk

Method
 

Step-by-Step Instructions for Eggnog Pound Cake
  1. Preheat your oven to 325°F (163°C). Gather your ingredients and let butter and eggs come to room temperature.
  2. Cream together the salted butter and granulated sugar until light and fluffy, about 5 minutes.
  3. Incorporate the vegetable oil, then add eggs one at a time, mixing thoroughly before adding the next.
  4. Whisk together cake flour, baking powder, and nutmeg in a separate bowl.
  5. Gradually fold the flour mixture and eggnog into the wet ingredients, alternating to prevent overmixing.
  6. Prepare a Bundt pan with baking spray or cake goop to prevent sticking.
  7. Pour the batter into the pan and bake for 80-90 minutes, checking doneness with a toothpick or thermometer.
  8. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
  9. Whisk powdered sugar and eggnog for the glaze, adjusting eggnog until desired consistency is reached.
  10. 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

Notes

Ensure room temperature ingredients for a smoother mixture. Measure flour accurately to avoid a dry cake. Proper Bundt pan prep prevents sticking.

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