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
Scale
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
