If you love the rich, creamy flavors of holiday eggnog and the comforting texture of a classic pound cake, you’re in for a treat with this Eggnog Pound Cake Recipe. It brings the festive spirit right to your table with a tender crumb infused with warm nutmeg and real eggnog, making every bite a joyous celebration of the season. Whether you’re serving it at a Christmas gathering or enjoying a cozy afternoon treat, this cake is as beautiful as it is delicious and is sure to become a treasured favorite in your dessert rotation.
Ingredients You’ll Need
Gathering the right ingredients is key to perfecting this Eggnog Pound Cake Recipe. Each one plays a part in delivering the cake’s moist texture, rich flavor, and lovely golden color.
- 3 cups all-purpose flour: Provides the structure needed for a moist yet sturdy crumb.
- 2 teaspoons baking powder: Gives the cake a light lift so it’s fluffy without being dense.
- ½ teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1 cup unsalted butter, softened: Adds richness and tenderness to the cake.
- 2½ cups granulated sugar: Sweetens the cake perfectly, giving it that classic pound cake sweetness.
- 4 large eggs: Bind everything together while contributing to the cake’s rich texture.
- 1 teaspoon vanilla extract: Deepens the flavor with warm, aromatic notes.
- ½ teaspoon ground nutmeg: Infuses the cake with that unmistakable holiday spice.
- 1 cup eggnog: The star ingredient that imparts creaminess and festive flavor.
- Powdered sugar or eggnog glaze for topping (optional): Adds a decorative touch and extra sweetness.
How to Make Eggnog Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 325°F. Grease and flour a 10-inch bundt or tube pan, which not only prevents sticking but also helps your cake come out with those beautiful edges and curves that make pound cakes so charming.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed, which is crucial for a consistent rise and flavor throughout your cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air, giving your pound cake a soft texture that melts in your mouth.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This careful process helps the batter emulsify properly. Then stir in the vanilla extract and ground nutmeg to infuse the cake with its signature warm spice and sweet complexity.
Step 5: Combine Dry Ingredients with Eggnog
Gradually add the flour mixture to the wet ingredients, alternating with the eggnog, starting and ending with the flour mixture. Mix just until combined to keep the cake tender and avoid overworking the batter.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top. Bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. This slow, gentle bake ensures an even cook without drying out the cake.
Step 7: Cool and Finish
Allow the cake to cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a luscious eggnog glaze to enhance its festive appeal.
How to Serve Eggnog Pound Cake Recipe
Garnishes
Nothing makes this eggnog pound cake more inviting than a light sprinkle of powdered sugar or a shiny eggnog glaze. For an extra festive touch, consider adding a few whole nutmeg grates or edible gold leaf for holiday glamour.
Side Dishes
This pound cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For something seasonal, try serving alongside spiced cranberry sauce or a compote made from winter fruits to balance its sweetness with a bit of tartness.
Creative Ways to Present
For an elegant dessert table, slice the cake into thick wedges and arrange on a festive platter surrounded by fresh cranberries and sprigs of rosemary. Place mini flags with holiday greetings or wrap individual slices with a cinnamon stick tied on top for charming single servings.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Eggnog Pound Cake Recipe at room temperature, tightly wrapped in plastic wrap or stored in an airtight container, for up to three days without losing moisture or flavor. This makes it an easy dessert to prepare in advance.
Freezing
If you want to enjoy this festive delight later, wrap the cooled cake tightly in plastic wrap and then in foil, or place it in a freezer bag. Freeze for up to three months. When ready to eat, thaw in the fridge overnight for the best texture.
Reheating
To refresh the cake’s moistness when eating leftovers, warm individual slices in the microwave for about 10 to 15 seconds or in a low oven wrapped in foil. This makes it feel like it just came out of the oven again.
FAQs
Can I use low-fat milk instead of eggnog?
While low-fat milk can be a substitute, the unique creamy, spiced flavor of eggnog is what makes this pound cake special. Using milk will result in a less rich and less festive flavor.
How long does the Eggnog Pound Cake stay fresh?
This cake stays fresh for up to three days at room temperature when properly stored. Because it contains dairy and eggs, it’s best enjoyed within this timeframe for taste and safety.
Can I make this cake gluten-free?
Substituting gluten-free flour blends may work, but you might need to adjust baking time and texture might slightly differ. It’s best to use a blend designed for cakes and ensure it contains xanthan gum for structure.
Is the nutmeg necessary in this recipe?
Nutmeg adds most of the warm, holiday spice character that complements the eggnog. If you must skip it due to allergies or preference, consider replacing it with a pinch of cinnamon for a gentle spice note.
What pan works best for baking this pound cake?
A 10-inch bundt or tube pan is ideal as it helps the cake bake evenly and looks stunning when presented. If unavailable, a loaf pan can be used, but baking time may need adjustment.
Final Thoughts
This Eggnog Pound Cake Recipe is a wonderful way to bring that cozy, festive feeling from the holiday cup right onto your dessert plate. Its tender crumb, infused with creamy eggnog and warm nutmeg, makes it a heartwarming treat you’ll want to bake again and again. Give it a try—you might just find your new favorite holiday tradition!
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Eggnog Pound Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Eggnog Pound Cake is a rich and festive dessert perfect for holiday gatherings. This moist and flavorful bundt cake combines the warm spices of nutmeg with the creamy sweetness of eggnog, creating a classic American treat that delights the senses and brings seasonal cheer.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 cup eggnog
Topping (Optional)
- Powdered sugar or eggnog glaze for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer for about 3 to 5 minutes until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, beating well after each addition to emulsify. Then mix in the vanilla extract and ground nutmeg for flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, alternating with the eggnog. Begin and end with the flour mixture. Mix only until the ingredients are combined to avoid overworking the batter.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased and floured bundt or tube pan and smooth the top with a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes to firm up, then carefully turn it out onto a wire rack to cool completely to room temperature.
- Add Topping: If desired, dust the cooled cake with powdered sugar or drizzle with eggnog glaze made by mixing 1 cup powdered sugar with 2 to 3 tablespoons eggnog until smooth.
Notes
- For an eggnog glaze, mix 1 cup powdered sugar with 2–3 tablespoons eggnog until smooth.
- This cake stores well at room temperature for up to 3 days.
- The cake can be frozen for longer storage; wrap tightly in plastic wrap and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
