Why You’ll Love Eggnog Pound Cake Recipe
This Eggnog Pound Cake is everything you love about the holidays baked into one delightful dessert. The eggnog adds a velvety texture and subtle spice, while the dense yet tender pound cake structure makes every bite satisfying. Whether served on its own or with a drizzle of glaze, it’s an easy-to-make treat that’s guaranteed to impress. Ideal for potlucks, dessert tables, or as a homemade gift, this cake is festive comfort food at its best.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Ground nutmeg
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Unsalted butter
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Granulated sugar
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Eggs
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Eggnog
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Vanilla extract
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Rum extract (optional)
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Powdered sugar (for glaze)
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More eggnog (for glaze)
Directions
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Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
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In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla and rum extracts.
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Alternate adding the dry ingredients and eggnog to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack.
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Once completely cool, whisk together powdered sugar and eggnog to make a glaze, then drizzle it over the cake.
Servings and timing
This Eggnog Pound Cake yields about 12–14 servings.
Prep time: 20 minutes
Bake time: 60–70 minutes
Cooling time: 1 hour
Total time: approximately 2 hours
Variations
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Add chopped pecans or walnuts to the batter for added crunch.
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Substitute spiced rum for the rum extract for a more adult version.
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Use brown butter in the glaze for a deeper, nutty flavor.
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Add a sprinkle of cinnamon or extra nutmeg on top for visual appeal.
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Bake in mini loaf pans for gift-sized cakes.
Storage/Reheating
Store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave individual slices for 10–15 seconds or warm in the oven at 300°F (150°C) for 10 minutes.
FAQs
What does eggnog do in pound cake?
Eggnog adds richness, moisture, and warm holiday spices like nutmeg and cinnamon, enhancing the flavor and texture of the pound cake.
Can I make this without eggnog?
You can substitute with a mixture of milk, cream, and a dash of nutmeg and vanilla if eggnog is unavailable, though the flavor will be slightly different.
Can I freeze eggnog pound cake?
Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Does this cake need to be refrigerated?
Not necessarily. It can sit at room temperature for a few days, but if you live in a warm climate or want to keep it longer, refrigerate it.
Can I add alcohol to this recipe?
Absolutely. Replace part or all of the eggnog with spiced rum or bourbon for a boozy twist.
How do I keep the pound cake moist?
Avoid overbaking and measure your flour correctly. The eggnog helps retain moisture, and wrapping it tightly also prevents drying out.
What kind of glaze goes best with this cake?
A simple glaze made from powdered sugar and eggnog complements it perfectly. You can also add vanilla or rum extract for more flavor.
Can I use store-bought eggnog?
Yes, both store-bought and homemade eggnog work well in this recipe.
What pan should I use?
A bundt pan is traditional and adds a festive look, but you can also use two 9×5-inch loaf pans or mini loaf pans for gifting.
Is this cake overly sweet?
No, it’s nicely balanced. The eggnog adds sweetness, but the cake has a rich, buttery profile that keeps it from being too sugary.
Conclusion
Eggnog Pound Cake is the perfect way to celebrate the season. With its warm spices, buttery texture, and sweet eggnog glaze, it’s a dessert that feels like a cozy holiday hug. Whether you’re serving it at a festive dinner or enjoying a quiet moment by the fireplace, this cake delivers nostalgic flavor and irresistible charm. Try it once, and it just might become your new seasonal tradition.
Eggnog Pound Cake
This Eggnog Pound Cake is a festive twist on a classic dessert, rich with the flavors of eggnog, nutmeg, and vanilla. Perfect for the holiday season, it’s moist, buttery, and finished with a sweet eggnog glaze.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 cup eggnog
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp eggnog
- 1/4 tsp ground nutmeg (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, alternating with eggnog. Begin and end with the dry ingredients.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and eggnog until smooth. Drizzle over the cooled cake and sprinkle with nutmeg if desired.
Notes
- Make sure all ingredients are at room temperature before starting.
- Don’t overmix the batter to keep the cake tender.
- This cake keeps well for several days and tastes even better the next day.
- You can freeze the cake (without glaze) for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
