Description
This Eggnog Pound Cake is a festive, buttery dessert infused with warm spices, creamy eggnog, and subtle vanilla and nutmeg flavors. Perfect for the holiday season, it’s a cozy treat to enjoy with coffee or as a showstopper on your dessert table.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 2 tsp vanilla extract
- Optional: powdered sugar glaze or whipped cream for serving
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Alternate adding the flour mixture and eggnog to the wet ingredients, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with powdered sugar glaze or dust with powdered sugar before serving.
Notes
- Use full-fat store-bought eggnog for best flavor and texture.
- Don’t overbake to ensure the cake stays moist.
- You can freeze individual slices for up to 3 months.
- Add 1 tbsp rum or bourbon for a boozy twist.
- Enhance spice flavor by adding a pinch of cinnamon or cloves.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
