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.
Be sure to check out my gift guide here!
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, (I use this flour)
- 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
Is the 3 cups of flour measured and then sifted, or is the flour sifted and then 3 cups measured? I made the cake but a ribbon around the Bottom did not completely cook. I wondered if I had messed up the flour measurements. The cake still tasted delicious!
Sift then measure the flour.
Before I make this, is there anything I should change for high altitude? I live in Denver, CO and have had issues with some recipes.
I have no experience baking at high altitude. I did find this guide that may help you.
What about making this in a bread loaf pan, as in how much batter should you pour into the pan & baking temp as well as baking time frame? Specifically, dividing the batter between two or four 8″ pans.
The batter will make two 8-inch loaf pans. You can measure it equally in a measuring cup or eyeball it. Same temperature. Cooking time, you’ll just have to watch but should be 50 to 65 minutes.
Do I use all purpose flour or self rising flour?
all purpose (always all-purpose for pound cakes)
Hello. Has anyone ever tried this recipe in a sheet pan? I would like to triple the recipe for a hotel sized pan to feed more people.
Here are my notes for baknig a pound cake in a 9×13-inch pan. https://www.callmepmc.com/sheet-pan-pound-cake/
Thank you for your reply regarding the white specks! I never had that happen either and I think you are right about needing to cream the butter and sugar longer. I did try it and it tasted fine .
I made another one this morning and just to be on the safe side I processed the sugar about 30 seconds. I also went back to White Lily AP flour . No specks seen this time. Thank you for your recipes- I have made quite a few and have received many compliments especially for the orange creamsicle pound cake.
Thank you so much for letting me know. I’m glad it didn’t happen this time. And, thank you for trying my recipes, that means the world to me!
I made the cake today. I haven’t tasted it yet but the batter tasted really good , however it developed white specks on top. Is that undissolved sugar? What can I do to avoid that?
I’ve never had that happen. Is it crystalized sugar? The sugar was either clumped together or wasn’t cream long enough with the butter.
Is 1 cup butter correct? Most other recipes call for 1 1/2 cup .
Yes, it is.
I did not have a stand mixer or hand mixer, so what I did was melt the butter halfway over low heat and then removed it from the heat and whisked it together with the sugar until it was well combined. I thought the texture would be awful after melting the butter and using a whisk to mix everything, but it actually turned out great! It’s very, very sweet but the taste is phenomenal.
I’m so impressed, my arm would have died whisking so much!!😉 You did a great job and I’m so happy you like it
So delicious! Although with 3 cups of sugar, half a dozen eggs, and eggnog how could it not be?