This Eggnog Pound Cake is a gorgeous holiday cake that is perfect with a cup of coffee or hot chocolate. This cake is a homemade eggnog pound cake that is baked in a bundt pan and then drizzled with eggnog icing!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Pound cakes make me think of my mom. Not because she use to make pound cakes but because she loves them. She is also a fan of Eggnog, so guess who is going to love this cake?! 🙂
I just think this cake is simply and beautiful. Not only is it easy to make but you don’t need any decorating skills to make it look pretty.
Why You Should Make this Eggnog Pound Cake…
- Perfect with Coffee or Hot Chocolate after Christmas Dinner
- Beautiful and Easy Holiday Dessert
QUICK GLANCE AT INGREDIENTS for Eggnog Pound Cake:
- white sugar
- unsalted butter, softened
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- salt
- ground nutmeg
- eggnog
ICING INGREDIENTS:
- powdered sugar
- eggnog
(AMOUNTS IN RECIPE CARD BELOW)
How to make Eggnog Pound Cake:
- Preheat the oven
Preheat the oven to 325ºF.
- Prepare a bundt cake pan
Prepare a bundt cake pan by coating it with cooking spray and a thin layer of flour.
- Start the batter
In a large mixing bowl, beat sugar and butter together until fluffy. Add eggs, one at a time, beating for 30 seconds after adding each one.
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Add vanilla extract and beat until smooth.
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Add half of flour, baking powder, salt, nutmeg, and eggnog to batter.
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Beat until smooth. Repeat with the other half of these ingredients.
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Pour batter into the prepared bundt pan.
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Using a spatula, smooth the top of the batter.
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Bake for 1 hour and 40 minutes or until a toothpick comes out clean. Allow cake to cool for 15 minutes before flipping and removing from the cake pan.
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Allow cake to cool completely before adding icing.
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To prepare icing, whisk powdered sugar and eggnog together in a small mixing bowl until smooth.
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Drizzle icing over top of cake and serve
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You could also some pecans or chopped walnuts to the top if you want.
Frequently Asked Questions
Yes! You can make this pound cake a day in advance (possibly 2) and store it in an air tight container WITHOUT the icing. Don’t add the icing until right before serving.
Use a whole fat eggnog for this recipe. We love Southern Comfort!
More Eggnog flavored Recipes
Eggnog Pound Cake
Eggnog Pound Cake
This Eggnog Pound Cake is a gorgeous holiday cake that is perfect with a cup of coffee or hot chocolate. This cake is a homemade eggnog pound cake that is baked in a bundt pan and then drizzled with eggnog icing!
Ingredients
Cake Ingredients:
- 3 cups white sugar
- 1 1/2 cups butter, softened
- 5 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup eggnog
Icing Ingredients:
- 1 cup powdered sugar
- 1-2 tablespoons eggnog
Instructions
Preheat the oven to 325ºF.
Prepare a bundt cake pan by coating it with cooking spray and a thin layer of flour. In a large mixing bowl, beat sugar and butter together until fluffy.
Add eggs, one at a time, beating for 30 seconds after adding each one. Add vanilla extract and beat until smooth.
Add half of flour, baking powder, salt, nutmeg, and eggnog to batter.
Beat until smooth. Repeat with the other half of these ingredients.
Pour batter into the prepared bundt pan.
Using a spatula, smooth the top of the batter.
Bake for 1 hour and 40 minutes or until a toothpick comes out clean. Allow cake to cool for 15 minutes before flipping and removing from the cake pan.
Allow cake to cool completely before adding icing.
To prepare icing, whisk powdered sugar and eggnog together in a small mixing bowl until smooth.
Drizzle icing over top of cake and serve
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