A flavorful eggnog pound cake recipe that is simple to make and perfect for Christmas! Pound cake is one of my favorite cakes to eat. It’s so unlike other cakes, because it’s dense but not gluey, sturdy yet soft and moist. It’s one of the first cakes I learned to make and you can check out my full troubleshooting post and recipe for classic pound cake. I adapted my classic recipe to make this eggnog pound cake, and it’s everything I love about eggnog and pound cake. And it’s perfect for the holidays, and has become one of my favorite Christmas treats to bake for friends and family along with this yule log cake, chocolate roll cake, this gorgeous winter cake (white coconut cake), and of course a classic pavlova!
What to expect with this recipe
The texture of the cake will be similar to a classic pound cake (made with a 1:1:1:1 ratio, but with substitutions to include eggnog). A very pronounced eggnog flavor, that is not too overpowering (depends on the egg nog you use though). I use my own homemade eggnog recipe that tastes so much better than store-bought. But you can use store-bought too for convenience. Make sure you like the taste though. You can either top it with a gorgeous eggnog glaze, or a rum spiked whipped cream topping, or serve it just as is. I prefer to make the eggnog pound cake in loaf pans, but you can make this in a bundt pan too. It’s easy to make, and guarantees excellent results!
Pro tips for a perfect eggnog pound cake
Making the pound cake batter
Make sure all the ingredients are at room temperature. This way the butter is nice and fluffy, and the ingredients will incorporate well. Prepare your baking pan and preheat the oven. Line your loaf pan with parchment paper, OR grease and flour your pans (I like to use butter). You can use a bundt pan to make eggnog pound cake as well, but make sure to grease the nooks and crannies in the bundt pan with butter and dust it well to prevent the cake from sticking. Preheat oven to 325 F or 300 F (depending on your pan and oven). In the bowl of your stand mixer, place the butter, sugar and salt. Cream the softened unsalted butter and sugar and salt, until really creamy, light, and fluffy. This can take at least 3 minutes, or even up to 7 minutes depending on the butter and ambient temperature. If you use a handheld electric mixer, this can take longer. Don’t rush this step – be patient. Add the eggs and yolks, one at a time, while running the mixer at medium speed. Make sure they mix into the batter at least 90% of the way before adding the next egg. If the batter starts to curdle, it’s because there’s a temperature difference, but don’t worry, it should come together in the end. Never forget to scrape the sides and bottom of the bowl during the entire mixing process. This is crucial. Sift the flour, baking powder, and spices together. Some add salt at this stage, but I prefer to add the salt with the butter. Mix the vanilla with the eggnog. Alternate the addition of the eggnog mix and flour to your batter – That is, three additions of dry ingredients, alternated with two additions of the eggnog. Gently fold in the flour manually (along with the eggnog) without over-working the dough. To prevent a heavy, rubbery cake – Do NOT overmix! Be gentle when folding in the flour. The more you mix the flour, the more gluten develops, resulting in a rubbery cake. When the batter is ready, scrape it into the prepared pan. I like to add half of the batter to the pan first, and spread it evenly so that it fills the corners of the pan. Then I add the rest of the batter and evenly spread that on top. This ensures that there are no gaps or big holes in the final cake.
Baking the cake
Bake in the preheated oven for at least 60 minutes. The eggnog pound cake is done when a toothpick inserted in center comes out clean. Remove the cake from the oven, and let it cool for a few minutes. While still warm, flip the cake over onto a wire rack and let it cool the rest of the way, until it’s cooled completely to room temperature. This recipe is enough for a single eggnog pound cake in a loaf pan. If you’re baking in a standard bundt pan, you would need to DOUBLE this recipe.
Making the eggnog glaze
I LOVE this eggnog glaze and it’s simple to make too. The eggnog pound cake is delicious on its own, but a thin layer of this eggnog glaze puts it straight over the top. The glaze is simple to make, with just a few ingredients, Whisk enough eggnog into your confectioner’s sugar until you have a glaze at a consistency you prefer. I like a more runny glaze, but you can add less eggnog and make a thicker glaze too. I also like to add a pinch of salt to my glaze to balance the sweetness – but that is optional.
Making the rum flavored whipped cream topping
This is a great option if you don’t want to add more sweetness to the cake, and instead prefer a light and fluffy accompaniment to your eggnog pound cake. This topping is also really easy to make. What you need are,
Cream cheese Whipped cream Confectioner’s sugar Rum
Which pan to use
You can use either,
8.5 x 4.5 inch loaf pan – the cake will be taller. 9 x 5 inch loaf pan – the cake will be shallower. Bundt cake pan – will need to double the recipe and reduce oven temp. to 325 F and increase baking time as well.
How to store the cake
Once the cake is baked and cooled, it can be stored in an air-tight container,
at room temperature for about 2 days. in the fridge for about 5 days. in the freezer for about 3 months – but make sure the cake is wrapped well with plastic wrap and foil before storing in the freezer to prevent freezer burn.
Don’t freeze the eggnog pound cake if you glaze or frost it, as it won’t have the same consistency when thawed out.
How to enjoy this cake
Slice and serve as is, or with the glaze or whipped cream topping. You can grill slices of pound cake and serve with grilled fruits and / or ice cream! This cake is perfect for grilling because it’s sturdy. Who wouldn’t love a warm slice of grilled pound cake on a cold winter day? We also love eating this eggnog pound cake with a glass of eggnog iced latte. Can’t have too much eggnog.
