Eggnog is a classic Christmas staple, but many people don’t actually seem to like it. But, this eggnog pound cake will change that! It’s rich, buttery, and super moist, with a creamy eggnog and nutmeg flavor. Whether you’re looking for a Christmas dessert, Christmas cake, or eggnog dessert, this is the perfect recipe to make!
Looking for more Christmas desserts? Try these Grinch brownie bites for a delicious Christmas-themed treat!
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What You’ll Need For This Eggnog Pound Cake
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How To Make Eggnog Pound Cake
Preheat the oven to 325°F.
Grease and flour a 10-inch Bundt pan, making sure to coat the center tube and all the crevices well.
Beat the softened butter and sugar together in a large bowl for 4–5 minutes, until very light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla extract and rum extract.
In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
Add the flour mixture to the butter mixture in three additions, alternating with the eggnog.
Begin and end with the flour mixture, mixing just until combined after each addition.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 65–75 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes.
Carefully turn the cake out onto a wire rack and allow it to cool completely.
To make the glaze, whisk together the powdered sugar, eggnog, vanilla extract, and nutmeg until smooth.
Drizzle the glaze over the cooled cake.
Let the glaze set for about 15 minutes before slicing and serving.
Important Recipe Notes
Beat one egg at a time to create a stable emulsion, allowing the fat and water to mix fully.
Add the flour in 3 sections to prevent lumps and avoid over-mixing your batter.
Allow the cake to cool fully before adding the glaze to prevent it from melting off.
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Eggnog Pound Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
This eggnog pound cake is rich, moist, and full of holiday flavor! An easy, festive dessert perfect for Christmas gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup eggnog, room temperature
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons eggnog
- 1/4 teaspoon vanilla extract
- Pinch of ground nutmeg
Instructions
- Preheat the oven to 325°F.
- Grease and flour a 10-inch Bundt pan, making sure to coat the center tube and all the crevices well.
- Beat the softened butter and sugar together in a large bowl for 4–5 minutes, until very light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract and rum extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Add the flour mixture to the butter mixture in three additions, alternating with the eggnog.
- Begin and end with the flour mixture, mixing just until combined after each addition.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 65–75 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes.
- Carefully turn the cake out onto a wire rack and allow it to cool completely.
- To make the glaze, whisk together the powdered sugar, eggnog, vanilla extract, and nutmeg until smooth.
- Drizzle the glaze over the cooled cake.
- Let the glaze set for about 15 minutes before slicing and serving.
- Prep Time: 20
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
