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
Ingredients
- 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
Instructions
- 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.
Notes
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! 🙂
Thank Erin! So happy to be a part of the Holiday Recipe Club
What a beautiful cake, I love your pan shape!
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.
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!
Thanks Pam. "Tis the season for indulgences! Bring on the cake...
Beautiful!
Thanks Terry!
Your pound cake looks really yummy. Who doesn't love eggnog 😉 Nice to meet you we are on the bloghop together!
I have to have eggnog every year...so good! I'm enjoying the blog hop too.
How pretty is this cake! I have never tried eggnog before, but this cake sounds like it would be wonderful! I am going to have to buy some eggnog this year and try it!
Definitely worth getting the eggnog for this cake.
your cake turned out so pretty - love that pan! i love eggnog + i love pound cake, so this is right up my alley.
Thanks Amy!
This cake looks amazing. I just love the pan! It looks like a pretty present. I have to agree with some posters, I need to buy, no make, some eggnog and try out all these wonderful recipes. I can't wait for the weekend!
Thank you Jennifer! So many good recipes on this blog hop with eggnog and the other ingredients. Glad I participated in it.
I love your holiday pan!! And I'm totally with you--adding candies to the plate (and to dessert) only adds to the wonderfulness. 🙂
Thanks Tara. I could not pass up another level of decadence to a holiday treat.
Wow this cake is gorgeous! It was so nice to meet you through the Blog Hop as well!
Thanks Laura!
WHAT a concept, and what a gorgeous cake! I adore eggnog so now I'm thinking about what other things I can add it to. Fun post, thanks, and happy to find your blog through Cindy at The Daily Basics.
Thank you Lynn! And thanks to Cindy for the introduction. Nice to meet you too.
Oh, yet another recipe to add to my holiday baking list--I'm running out of time! I wasn't part of the holiday blog hop (wish I had known!), but I did make some great eggnog cupcakes. 🙂
Thanks Fran!
So glad you joined our little group! Your eggnog poundcake looks delish!
Thank you Melissa! Glad I joined the Holiday Recipe Club too. Good people involved in this blogging community.
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!
Thank you so much! You made my day. I am so glad this cake was a hit for your fundraiser.
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!