Eggnog Pound Cake is a delightful treat that beautifully captures the festive spirit of the holiday season. With the rich flavors of eggnog, nutmeg, and a hint of rum, this cake is perfect for gatherings, celebrations, or a cozy afternoon snack. Its moist and tender crumb makes it a favorite among cake lovers.
Why Make This Recipe
Making Eggnog Pound Cake is a wonderful way to enjoy traditional holiday flavors in cake form. It is simple to prepare and creates a warm, comforting aroma in your kitchen. This cake is not only delicious but also versatile, ideal for serving during festive occasions or simply enjoying at home with loved ones.
How to Make Eggnog Pound Cake
Ingredients:
- 3 cups all-purpose flour (sifted)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup full-fat eggnog
- 1 tablespoon vanilla extract
- 1 tablespoon dark rum or bourbon (optional)
- 1 1/2 cups powdered sugar
- 2–3 tablespoons eggnog
- Pinch of ground nutmeg (optional)
Directions:
- Preheat your oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan.
- In a bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Using a mixer, cream the butter and sugar for 4–5 minutes until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix the eggnog, vanilla, and rum (if using).
- Gradually add the dry and wet ingredients into the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10–15 minutes before inverting it onto a rack to cool completely.
- To make the glaze, mix the powdered sugar and eggnog, then drizzle it over the cooled cake.
How to Serve Eggnog Pound Cake
Eggnog Pound Cake is best served at room temperature. You can enjoy it plain or dress it up with a dusting of powdered sugar or a dollop of whipped cream. It pairs wonderfully with a cup of coffee or tea, making it a great dessert or snack option.
How to Store Eggnog Pound Cake
To keep your Eggnog Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, it can be wrapped tightly in plastic wrap and placed in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just ensure it’s wrapped well to prevent freezer burn.
Tips to Make Eggnog Pound Cake
- Make sure your butter and eggs are at room temperature for best results.
- Sifting the flour can help create a lighter texture for the cake.
- If you want a stronger eggnog flavor, consider adding more eggnog to the glaze.
- Remember to check the cake with a toothpick a few minutes before the end of baking time to avoid overbaking.
Variation
If you prefer a non-alcoholic version, simply omit the rum or bourbon. You can also experiment with different glazes by adding ingredients like citrus juice or extracts to jazz up the flavor.
FAQs
Can I use store-bought eggnog?
Yes, store-bought eggnog works perfectly in this recipe and is often more convenient.
Can I replace the butter with oil?
While butter gives the cake a rich flavor, you can use vegetable oil, but it may affect the texture and taste slightly.
How can I make this cake more festive?
You can add chopped nuts like walnuts or pecans, or even dried fruits to the batter for added texture and flavor.