EGGNOG POUND CAKE
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Use your favorite eggnog to make this buttery Eggnog Pound Cake. Combining eggnog flavors in a pound cake will get you rave reviews at your holiday celebrations.
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Eggnog Pound Cake
This recipe for luscious pound cake celebrates the season by adding a popular beverage. The custard base of eggnog makes it the ideal addition to pound cakes. Eggnog is silky and creamy, making the cake soft, velvety, and buttery-tasting.
Always a crowd-pleaser, this dessert is wonderful at holiday celebrations.
I have reviewed A LOT of pound cakes and shared them with you. You can get all of those reviews and recipes here. I also wrote an extensive post on Bake the Perfect Pound Cake that’s worth a read.
Here is a sample of some of my pound cakes.
Most Important
When attempting my pound cake recipes or any cake recipe, I want to stress a few things. Review my post, Baking Cakes: Problems and Tips.
- You may think you have your oven set at the right temperature, but you need to calibrate it to be certain. It may read correctly on the outside, but the actual temperature on the inside may be way off!
- Test the cake for doneness carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.
- Finally, when it comes to measuring flour, a cup is not always a cup. Please read this post on how to correctly measure flour.
Equipment
- electric stand mixer
- spatula
- cake release
- cake thermometer
- measuring cups and spoons
- bundt pan
- tube pan
Eggnog Pound Cake More Tips
- If you use flavored eggnog, your pound cake will naturally take on that flavor. For this reason, I recommend plain eggnog that doesn’t contain cinnamon or a strong vanilla flavor.
- You can substitute eggnog for buttermilk, sour cream,
cream cheese , or milk in your favorite pound cake recipe. I adapted this recipe from my favorite whipping cream pound cake and was thrilled with the result. - I opted not to put a glaze on my Eggnog Pound Cake simply because the outside was nice and crispy, and I didn’t think it needed anything else. To make an Eggnog Glaze, whisk together 2 to 3 tablespoons eggnog (depending on how thin you want the glaze) with 2 cups confectioners’ sugar and 1/2 teaspoon vanilla extract. Pour over cooled cake.
- If omitting the glaze, serve simply with a dusting of confectioners’ sugar, fresh fruit, or a raspberry sauce and ice cream.
- I use this tube pan. You can also use this bundt pan.
Please remember that nutritional information is a rough estimate and can vary based on the products used.
Eggnog Pound Cake
Equipment
Ingredients
- 3 cups granulated sugar
- 1 cup butter at room temperature (no substitution)
- 6 eggs
- 3 cups all-purpose flour sifted
- 1 cup eggnog no alcohol or spices added
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 325 degrees F.
- In the bowl of your stand mixer, cream butter until smooth. Add sugar and mix until smooth, about 2 to 3 minutes, on medium speed.
- Add eggs, one at a time, beating well after each addition.
- Add flour and eggnog alternately to sugar mixture, beginning and ending with flour.
- Add vanilla and mix on low to medium until well combined.
- Pour batter into your prepared tube pan or bundt pan.
- Bake for 1 hour 15 minutes. Bake for 1 hour 15 minutes. Test cake for doneness by inserting a wooden pick into the thickest part of the cake. The cake is done when no crumbs or dry crumbs remain on the pick.
- Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
- Store in an airtight container on the countertop 3 to 4 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes at Recipe Index
Hi Paula,
Can in substitute the egg nog with something else and still get the “ribbon filled” effect-like a pound cake with a cream cheese ribbon effect?
Thanks!
You can use whipping cream (heavy cream). https://www.callmepmc.com/whipping-cream-pound-cake-recipe/
Am I reading this correctly? No salt? No baking powder or baking salt? Looks delicious. I just don’t want to make a mistake & waste my butter or egg nog . . .
Yes, that’s correct. The eggs are the leavener.
Thanks for sharing oaula…I liked this simple recipe. It was very easy. Only change I did was instead of using plain egg nog, I used spiked and I omitted the vanilla extract. Cake is in the oven now and I will update once my family devour it…speaking positively.
Sounds wonderful!!
Do you have any recommendations for what to serve with it? Not sure any fruits would pair well with it. Perhaps some sort of ice cream or a rum sauce?
My eggnog was unflavored so the cake had a neutral flavor. Vanilla ice cream is my favorite with pound cake. I also love love this pecan pie sauce with vanilla ice cream https://www.callmepmc.com/pecan-pie-caramel-sauce/
Deliciously decadent! I did cook it a tad bit longer because I was afraid it wasn’t done but still delicious!
Could this recipe be baked in a bundt pan instead of a tube pan? It looks amazing!!
yes it can. I don’t like my bundt pan so I don’t use it much.
Incredible! Love your blog. ☺️ I wish I had seen this recipe before I got rid of my leftover eggnog. Next time!
I made this last night….damned delicious! Perfect sweetness, super moist, can’t wait to eat my way through your pound cakes!
Hi from New Zealand, Paula – love your recipes.
Problem is, we don’t use eggnog here (it’s summer at Christmas time) so it’s very hard to know what recipe to use for this Eggnog Pound Cake. Is it possible to share the recipe you used, so I (and others in the Southern hemisphere) can get it right, please? Cheers
Did you get my email?
Can I put the pound ,cake in a loaf pan if don,t have tube pan ?
You can use 2 9×5 loaf pans