Eggnog Pound Cake Recipe

Name: Eggnog Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup flour (I use all purpose); 2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground nutmeg; 1/2 tsp cinnamon; 1 cup sugar; 2 tbsp dark rum; 5 large egg yolks; 3/4 cup milk; 2 tsp vanilla extract (I use extra); 1/2 cup (1 stick) unsalted butter, softened

Servings: persons

1 3/4 cup flour (I use all purpose)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1 cup sugar
2 tbsp dark rum
5 large egg yolks
3/4 cup milk
2 tsp vanilla extract (I use extra)
1/2 cup (1 stick) unsalted butter, softened

1
Preheat oven to 350F.
2
Grease and flour a 9 X 5 X 3 inch loaf pan.
3
Combine the flour, baking powder, salt, and spices in a small bowl.
4
Using an electric mixer on low speed, beat the sugar, butter, rum, vanilla, and egg yolks in a large bowl for 60 seconds, scraping the bowl frequently.
5
Increased the speed to high and beat for 5 minutes, scraping the bowl occasionally.
6
Reduce the speed to low and mix in one third of the flour mixture, alternating with the milk until just combined.
7
Pour the batter into the prepared pan.
8
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
9
Cool in the pan for 10 minutes.
10
Remove from the pan and cool completely.

806

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 3/4 cup flour (I use all purpose), 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground nutmeg, 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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