Description
This eggnog pound cake is rich, moist, and full of holiday flavor! An easy, festive dessert perfect for Christmas gatherings.
Ingredients
Units
Scale
- 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