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.
Eggnog Pound Cake
- 1 cup unsalted butter at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 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.
Eggnog Pound Cake is a festive dessert for the holidays. It is a classic southern pound cake flavored with eggnog and baked in a bundt pan.
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