My third holiday cake post. If you have been following my blog you know my last two posts have been cakes. First my Glazed Carrot Cake and then a Fruitcake (a.k.a. Cherry Pecan Cake). I do bake a lot during the holidays. It is not unusual for me to bake several cakes plus cookies, brownies, pies, candies, and so on. This time the cake I decided to bake is an Eggnog Pound Cake.
I was invited to participate in a Holiday Recipe Club event. It is hosted by Erin of the Big Fat Baker blog. This was my first blogging recipe club event and I was very excited to be a part of it. The requirements included using at least one of three flavors: peppermint, eggnog, or gingerbread. The first thing that came to my mind was this cake. No only do I have a reason to get eggnog, I also get to use my holiday cake pan. I love that pan. It makes such a festive cake.
This is an easy and basic cake. The recipe is adapted from Paula Deen’s Southwest Georgia Pound Cake. I substitute eggnog for heavy cream, add some nutmeg, and change up the flavorings. I like to dust the cake with confectioners sugar as it brings out the detail on the cake. You could also drizzle it with a glaze. For extra fun, surround it with candies on the platter. Why not have some candy with cake? It is the holidays after all.
- 1 cup unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg (freshly grated preferred)
- 1 cup eggnog (non-alcoholic), at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons brandy (optional)
- Do not preheat oven. Grease and flour a 10-inch bundt pan.
- Sift together flour, baking powder, salt, and nutmeg.
- Using an electric mixer, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
- Add flour mixture and eggnog alternately beginning and ending with flour mixture.
- Stir in vanilla and brandy (if using). Pour into prepared bundt pan.
- Put in a cold oven. Set oven temperature to 325°F.
- Bake for 1 hour and 15 minutes and do not open the oven door during this time.
- Cake is done when a toothpick or cake tester is inserted into the cake and comes out clean.
- Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on wire rack.
- Dust cake with confectioners sugar if desired.