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Eggnog Pound Cake

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Eggnog Pound Cake is a festive dessert for the holidays. It is a classic pound cake flavored with eggnog and baked in a bundt pan.

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.

Eggnog Pound 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 is a festive dessert for the holidays. It is a classic pound cake flavored with eggnog and baked in a bundt pan.
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Eggnog Pound Cake

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.
Course Dessert
Cuisine American Southern
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 to 16 servings
Author Renee Dobbs

Ingredients

  • 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

Instructions

  1. Do not preheat oven. Grease and flour a 10-inch bundt pan.
  2. Sift together flour, baking powder, salt, and nutmeg.
  3. Using an electric mixer, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
  4. Add flour mixture and eggnog alternately beginning and ending with flour mixture.
  5. Stir in vanilla and brandy (if using). Pour into prepared bundt pan.
  6. Put in a cold oven. Set oven temperature to 325°F.
  7. Bake for 1 hour and 15 minutes and do not open the oven door during this time.
  8. Cake is done when a toothpick or cake tester is inserted into the cake and comes out clean.
  9. Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on wire rack.
  10. Dust cake with confectioners sugar if desired.

Recipe Notes

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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Comments

  1. 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! 🙂

    Reply

    • 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.

      Reply

  3. 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!

    Reply

  14. 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!

    Reply

  15. 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!

    Reply

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