EGGNOG POUND CAKE

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.

1. 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!
2. 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.
3. 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

1. 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.
2. 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.
3. 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.
4. If omitting the glaze, serve simply with a dusting of confectioners’ sugar, fresh fruit, or a raspberry sauce and ice cream.
5. 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

A luscious pound cake, this recipe for Eggnog Pound Cake celebrates the season with a crowd-pleasing ingredient. Eggnog adds a luxurious flavor and creaminess to the cake. It’s buttery, soft inside with a crispy outside and top. 

Author: Paula

4.73 from 62 votes

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 16 slices

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Equipment

• electric stand mixer
• silicone spatula
• cake release
• cake thermometer
• measuring cups and spoons
• bundt pan
• tube pan

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.
• Grease a 10-inch tube pan (or this bundt pan) with solid vegetable shortening, then sprinkle flour or granulated sugar over the shortening.*If you have a 2-part, 10-inch tube pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.
• 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

Calories: 372kcal | Carbohydrates: 57g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 134mg | Potassium: 77mg | Fiber: 1g | Sugar: 39g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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.

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