Eggnog Pound Cake

Eggnog Pound Cake

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.

I was invited to participate in a Holiday Recipe Club and blog hop. It is hosted by Erin of the Big Fat Baker blog (@BigFatBaker on twitter). This is my first blogging recipe club event and I am 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 powered 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.

Be sure to blog hop too! There are links below for the other Holiday Recipe Club posts. Enjoy the season and have the happiest of holidays!


Please visit and take a look at all the other delightful recipes by Holiday Recipe Club bloggers:


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  1. says

    I am so glad you participated in the blog hop!! This cake sounds delicious. I agree, the pan is so cute and festive! The m&m’s were such a good idea too – thank you for sharing! :)

    • says

      Thank you! I found it at Williams-Sonoma many years ago. I think you can find it online at other retailers but I have not seen it in stores in the last few years.

  2. Pam @ From Apples To Zucchini says

    What a beautiful cake! (I have been wanting a holiday pan forever). The cake sounds absolutely delicious and I agree – you can never have too much cake!

  3. Shelby says

    I made your Eggnog Pound Cake for a fundraiser. I didn’t have your gorgeous pan, so I drizzled it with a glaze made from 2/3 cup powdered sugar and 1-1/2 tablespoons eggnog. It was a huge hit!

  4. says

    Renee – I swoon! I love eggnog in baked goods and this sounds SO incredibly delicious. I mean, how do you go wrong with a Paula Deen recipe (answer – you don’t!). And I covet your bundt pan – it makes a gorgeous bundt!


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