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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.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 to 16 servings
Author Renee Dobbs
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1
cup
unsalted butter
at room temperature
-
3
cups
granulated sugar
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6
large eggs
at room temperature
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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
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1
teaspoon
vanilla extract
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2
teaspoons
brandy
optional
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Do not preheat oven. Grease and flour a 10-inch bundt pan.
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Sift together flour, baking powder, salt, and nutmeg.
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Using an electric mixer, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
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Add flour mixture and eggnog alternately beginning and ending with flour mixture.
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Stir in vanilla and brandy (if using). Pour into prepared bundt pan.
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Put in a cold oven. Set oven temperature to 325°F.
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Bake for 1 hour and 15 minutes and do not open the oven door during this time.
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Cake is done when a toothpick or cake tester is inserted into the cake and comes out clean.
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Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on wire rack.
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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.