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
Scale
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.
