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 cup sugar; ½ cup butter, softened; 2 tablespoons rum or 2 tablespoons rum extract; 1 teaspoon vanilla; 5 egg yolks; 1 ¾ cups all-purpose flour; 2 teaspoons baking powder; ¾ teaspoon salt; ½ teaspoon ground nutmeg; ¾ cup milk

Servings: persons

1 cup sugar
½ cup butter, softened
2 tablespoons rum or 2 tablespoons rum extract
1 teaspoon vanilla
5 egg yolks
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground nutmeg
¾ cup milk

1
Preheat oven to 350F.
2
Grease and flour 9 x 5 x 3-inch loaf pan.
3
Beat sugar, butter, rum, vanilla, and egg yolks in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.
4
Beat on high speed for 5 minutes, scraping bowl occasionally.
5
Beat in the flour, baking powder, salt, and nutmeg alternately with milk on low speed.
6
Pour into pan.
7
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
8
Cool 10 minutes; remove from pan.
9
Cool completely on wire rack.

801

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 10 ingredients. The key ingredients include: 1 cup sugar, ½ cup butter, softened, 2 tablespoons rum or 2 tablespoons rum extract, 1 teaspoon vanilla, 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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