Use your favorite eggnog to make this buttery Eggnog Pound Cake. Combining the flavors of eggnog in a pound cake will get you rave reviews at your holiday celebrations.
A luscious pound cake, this recipe celebrates the season with the addition of a popular beverage in the cake. The custard base of eggnog makes it the ideal addition to pound cakes. Eggnog is silky and creamy thus making the cake soft, velvety and buttery tasting.
Always a crowd-pleaser, Crispy Eggnog Pound Cake is wonderful at holiday celebrations.
Here is a sample of some of my pound cakes.
Eggnog Pound Cake
- If you use a flavored eggnog, your pound cake will naturally take on that flavor. For this reason, I recommend a plain eggnog that doesn’t contain cinnamon or a strong vanilla flavor.
- You can substitute eggnog in your favorite pound cake recipe for the buttermilk, sour cream, cream cheese, or milk. I adapted this Eggnog Pound Cake from my favorite whipping cream pound cake and was thrilled with the result.
- I opted not to put a glaze on my Eggnog Pound Cake simply because the outside was nice and crispy and I didn’t think it needed anything else. If you want to make an Eggnog Glaze, whisk together 2 to 3 tablespoons eggnog (depending on how thin you want the glaze) with 2 cups confectioners’ sugar, and 1/2 teaspoon vanilla extract. Pour over cooled cake.
- If omitting the glaze, serve simply with a dusting of confectioners’ sugar, fresh fruit, or a raspberry sauce and ice cream.
A luscious pound cake, this recipe for Eggnog Pound Cake celebrates the season with a crowd-pleasing ingredient. Eggnog adds a luxurious flavor and creaminess to the cake. It's buttery, soft inside with a crispy outside and top.
- 3 cups granulated sugar
- 1 cup butter at room temperature (no substitution)
- 6 large eggs at room temperature
- 3 cups sifted all-purpose flour
- 1 cup plain eggnog no alcohol or spices added
- 1 tablespoon vanilla extract
Preheat the oven to 325 degrees F.
Grease a tube pan with solid vegetable shortening then sprinkle flour or granulated sugar over the shortening.*If you have a 2-part, 10-inch tube pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.
In the bowl of your stand mixer, cream butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating well after each addition.
Add flour and eggnog alternately to sugar mixture, beginning and ending with flour.
Add vanilla and mix on low to medium until well combined.
Pour batter into a buttered and floured prepared 10-inch tube or bundt pan.
Bake for 1 hour 15 minutes.
Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
Store in an airtight container on the countertop 3 to 4 days.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
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Thank you, Paula