Spiced Eggnog Pound Cake Recipe

Name: Spiced Eggnog Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 3 cups granulated sugar; 6 large eggs; 3 cups sifted cake flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup refrigerated or canned eggnog; 2 teaspoons vanilla extract; 2 tablespoons brandy (optional); 1 teaspoon ground cinnamon; 3/4 teaspoon freshly grated nutmeg; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; Powdered sugar; 1 cup sifted powdered sugar; 2 tablespoons plus 1 teaspoon whipping cream

Servings: persons

1 cup butter, softened
3 cups granulated sugar
6 large eggs
3 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup refrigerated or canned eggnog
2 teaspoons vanilla extract
2 tablespoons brandy (optional)
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Powdered sugar
1 cup sifted powdered sugar
2 tablespoons plus 1 teaspoon whipping cream

1
Generously grease and flour a 12-cup Bundt pan; set aside.
2
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
3
Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and, if desired, brandy.
4
Pour half of batter into prepared pan. Stir cinnamon and next 3 ingredients into remaining batter. Spoon spice batter over plain batter. Swirl batters together, using a knife.
5
Bake at 350u00b0 for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool on wire rack.
6
Place cake on a cake plate; dust with powdered sugar.
7
Combine 1 cup powdered sugar and whipping cream, stirring until smooth. Drizzle glaze over cake.

1768

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup butter, softened, 3 cups granulated sugar, 6 large eggs, 3 cups sifted cake flour, and more.

Yes, Spiced 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.

That's it — enjoy your meal!

Spiced Eggnog Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions