There is something incredibly comforting and festive about this Eggnog Pound Cake Recipe that makes it a star at any holiday gathering or cozy weekend treat. Imagine a dense yet tender cake bursting with the rich flavors of eggnog, a hint of warm spices like cinnamon and nutmeg, and a moist crumb that practically melts in your mouth. This cake is not only a celebration of classic eggnog in a new form but also a simple recipe that brings joy with every bite. Whether you’re a longtime eggnog fan or curious to try it in a baked good, this Eggnog Pound Cake Recipe is bound to become a beloved staple in your kitchen.
Ingredients You’ll Need
This Eggnog Pound Cake Recipe uses a handful of pantry staples and just a few special add-ins that elevate the flavors beautifully. Each ingredient is carefully selected to build the perfect texture, flavor, and mood for this festive treat.
- 2 cups all-purpose flour: The backbone of the cake, giving structure while keeping it tender.
- 1 cup granulated sugar: Sweetens the cake perfectly without overwhelming the spices.
- 1 tsp baking powder: Ensures a light rise, so the pound cake isn’t too dense.
- 1/2 tsp salt: Enhances the sweetness and balances the flavors brilliantly.
- 1/2 cup unsalted butter, softened (1 stick): Adds richness and helps create that moist, buttery crumb.
- 3 large eggs: Provide structure and help bind the ingredients while adding richness.
- 1 cup eggnog: The star ingredient that infuses the cake with its signature festive flavor.
- 1 tsp vanilla extract: Deepens the flavor and complements the eggnog beautifully.
- 1 tsp ground nutmeg: Adds warm, aromatic spice that makes the cake feel cozy.
- 1 tsp ground cinnamon: Brings another layer of spice for that classic holiday feel.
How to Make Eggnog Pound Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a standard loaf pan thoroughly or line it with parchment paper to ensure your cake comes out perfectly without sticking. This foundational step sets you up for a flawlessly baked pound cake with a beautiful crust.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and cinnamon. This dry mix is crucial for evenly distributing the leavening and spices throughout the batter, ensuring every bite bursts with balanced flavor.
Step 3: Cream Butter and Sugar
In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step incorporates air, helping to give the pound cake a tender, soft texture rather than a heavy, dense one.
Step 4: Add Eggs, Eggnog, and Vanilla
Beat in the eggs one at a time to the butter-sugar mixture, making sure each egg is fully incorporated before adding the next. Then, mix in the eggnog and vanilla extract until everything blends smoothly. These wet ingredients infuse the batter with moisture and that unmistakable eggnog flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; overmixing can lead to a tough cake, so be careful to stop as soon as you don’t see flour pockets. This balance is what makes your pound cake tender and moist.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, allowing the flavors to set and the texture to firm just right.
How to Serve Eggnog Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar can add a beautiful snowy effect, perfect for holiday tables. You can also sprinkle a little extra ground nutmeg on top or drizzle a glaze made from eggnog and powdered sugar for an extra special touch. Fresh cranberries or a handful of chopped toasted nuts make for a festive, crunchy garnish as well.
Side Dishes
This cake pairs excellently with a scoop of vanilla ice cream or a dollop of lightly whipped cream to enhance its rich texture. For a cozy winter twist, serve it alongside a hot cup of mulled cider, coffee, or even a warm mug of spiced tea. The contrast between warm beverages and this moist, spiced cake is pure comfort.
Creative Ways to Present
Try slicing the eggnog pound cake and layering it with mascarpone and fresh berries for an elegant trifle. Alternatively, cut the cake into cubes and serve it alongside bowls of eggnog for dipping—perfect for a fun, interactive dessert experience. Wrapping individual slices in festive cellophane can also make delightful homemade gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Eggnog Pound Cake Recipe wrapped tightly in plastic wrap or kept in an airtight container at room temperature for up to 3 days. This method helps maintain the cake’s moisture and prevents it from drying out, keeping every slice as delicious as the first.
Freezing
To enjoy the cake later, wrap it securely in plastic wrap and then aluminum foil before placing it in the freezer. This cake freezes beautifully for up to 2 months, so you can bake ahead and have a festive treat anytime you want. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
If you’d like to warm a slice, gently reheat it in the microwave for about 15 seconds or in a low oven wrapped in foil to restore that freshly baked feel without drying it out. Warm cake tastes especially comforting and brings out the eggnog and spice flavors wonderfully.
FAQs
Can I use store-bought eggnog for this recipe?
Absolutely! Store-bought eggnog works perfectly well and makes this recipe easy for any home baker. Just be sure to use the real eggnog variety (with or without alcohol, depending on your preference) to get that authentic flavor.
Is it possible to make this cake dairy-free?
Yes! You can substitute the butter for a dairy-free margarine or coconut oil and choose a dairy-free eggnog alternative. Keep in mind the texture and flavor might vary slightly, but it will still be delicious.
Can I add alcohol to this Eggnog Pound Cake Recipe?
Definitely! Adding a splash of bourbon, rum, or brandy to the batter can enhance the flavor and create a more adult version of this festive cake. Just be cautious to not add too much liquid to keep the cake texture on point.
How long does this pound cake stay fresh?
When stored properly at room temperature, this cake stays fresh for about 3 days. Refrigerating it can extend freshness up to a week, but always keep it tightly covered to prevent drying out.
What’s the best way to make sure the cake bakes evenly?
Using a light-colored loaf pan and preheating the oven thoroughly helps promote even baking. Also, resist opening the oven door too early to avoid temperature fluctuations, and test for doneness near the 60-minute mark with a toothpick.
Final Thoughts
Trying the Eggnog Pound Cake Recipe is like inviting a little holiday magic into your kitchen. With its cozy spices and rich eggnog flavor, it offers a wonderful way to share warmth and sweetness with those you love. Once you bake this cake, it’s likely to become one of your favorite traditions, giving you a deliciously festive treat to enjoy year after year.
Print
Eggnog Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist Eggnog Pound Cake that perfectly captures the warm, spiced flavors of classic holiday eggnog. This pound cake combines nutmeg, cinnamon, and creamy eggnog for a festive treat that’s perfect for the holiday season or any special occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking and set it aside.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon to ensure even distribution of spices and leavening agents.
- Cream butter and sugar: In a separate mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs, eggnog, and vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next. Then add the eggnog and vanilla extract, mixing until the batter is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently just until everything is blended to avoid overmixing, which can toughen the cake.
- Bake the batter: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the pound cake to cool in the pan for 10 minutes after baking, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for the best creaming texture.
- To check doneness, insert a toothpick in the center—if it comes out clean, the cake is ready.
- For enhanced flavor, you can lightly toast the loaf pan before greasing it.
- Store the cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Optionally dust the cooled cake with powdered sugar or drizzle with a simple glaze for extra indulgence.
