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
Well adding cream cheese to the batter alter the taste
I wouldn’t add cream cheese to the Eggnog Pound cake. I have a Cream Cheese Pound Cake recipe >> https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/
Can I cut the sugar to maybe 2 cups, i don’t want a really sweet cake?
It’s a large cake, the sugar per servings isn’t great. I’ve made pound cakes with 2.5 cups of sugar but not less than that.
I’d like to make this in mini loaf pans to gift for Christmas. Any idea on how many the recipe will make.. also since eggnog is really sweet to begin with, are the 3cups of sugar still required or can I cut that in half without it affecting the texture of cake?.
It should make six 5-3/4-in. x 3-in. x 2-in mini loaves. It wasn’t overly sweet in my opinion. I have not tried reducing the sugar.
How long do I cook them in the mini pans
Can this be frozen?
yes, airtight container up to 3 months
Can I use Swans Down cake flour
Yes, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour
Can I make this in bread pans?
yes
I made this for Christmas with spiced eggnog, some nutmeg, a shot or so of silver rum and some very choice vanilla. Delicious! I had a bundt and not a tube pan, so the lovely crisp and crackly top kind of became the bottom of my cake, but I added a rum laced eggnog drizzle and it was pretty tasty. Tender crumb and a lovely flavor. Thank you for the recipe!
Thank you so much for the Eggnog Pound Cake recipe. It came out amazing! I added a few table spoons of real rum for a little extra flavor. It was moist and dangerously delicious.
I am going to make this tonight, but I will try to beat the egg whites and fold them in at the end, to see if this makes a bit lighter I am concerned about 3 cups of sugar, I did like the idea about added nutmeg, I think I will try that.
will update let you know how it went.
Most standard size pound cakes have 3 cups flour and 3 cups sugar
Made this for Thanksgiving. It was the IDEAL pound cake texture, flavor. Rich, moist, delicate crumb. I did add about 1/2tsp fresh grated nutmeg because nutmeg is kind of the whole point of eggnog for me. This cake did a disappearing act, even in the midst of several desserts.
Looks great but, I would make with a flavored eggnog, too. Can’t wait to make! Gave 5 stars anyway because it looks so delicious.