Eggnog Pound Cake Recipe

Name: Eggnog Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 3 cups sugar; 1 ½ teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon salt; ¾ teaspoon ground nutmeg; 6 large eggs, at room temperature; 1 cup unsalted butter, softened; 1 cup eggnog; 2 tablespoons dark rum or 2 tablespoons brandy; 2 teaspoons vanilla extract; 2 ½ cups powdered sugar; 2 tablespoons eggnog (not low fat); 2 tablespoons unsalted butter, melted and cooled slightly; 1 teaspoon vanilla extract; ⅛ teaspoon ground nutmeg

Servings: persons

3 cups all-purpose flour
3 cups sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
¾ teaspoon ground nutmeg
6 large eggs, at room temperature
1 cup unsalted butter, softened
1 cup eggnog
2 tablespoons dark rum or 2 tablespoons brandy
2 teaspoons vanilla extract
2 ½ cups powdered sugar
2 tablespoons eggnog (not low fat)
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
⅛ teaspoon ground nutmeg

1
Preheat oven to 325; spray a 10-inch tube pan with nonstick baking spray with flour.
2
In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt, and nutmeg.
3
Add eggs, butter, eggnog, rum, and vanilla to flour mixture.
4
Using an electric mixer on medium speed, beat for 1 minute, until blended.
5
Scrape sides and bottom of bowl with a spatula.
6
Beat on high speed for 2 minutes.
7
Spread batter evenly in prepared pan.
8
Bake for about 1 1/2 hours or until pick comes out clean.
9
Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
10
When cake is cooled, make icing-in a bowl, whisk together the icing ingredients until blended and smooth; use immediately.
11
Drizzle icing over top of cooled cake.

1983

kcal

Calories

Fat

299

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups all-purpose flour, 3 cups sugar, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking powder, and more.

Yes, Eggnog Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Pound Cake

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