Eggnog Pound Cake
User Reviews
5
Eggnog Pound Cake
Description
This recipe combines creamed butter and sugar beaten until light, gradually adding large eggs for an airy base. Flour and eggnog are alternately folded in to maintain the batter's texture. Nutmeg and vanilla add warm, aromatic notes reflective of eggnog's classic flavor. Baking in prepared loaf pans results in a traditional pound cake shape with a golden crust.
The frosting complements the cake by blending softened butter with powdered sugar and eggnog until spreadable, adding a smooth sweetness and a final dusting of nutmeg for aroma. Once cooled and frosted, the cake is ready to be sliced and served.
This cake works well as a festive dessert, appealing to those who enjoy eggnog-flavored treats. It can be stored in an airtight container for up to three days to maintain freshness.
Ingredients
- 2 cups butter softened
- 3 cups granulated sugar
- 6 large egg
- 4 cups all-purpose flour
- ⅔ cup eggnog
- 1 ½ teaspoons vanilla
- ½ teaspoon ground nutmeg
Frosting
- 4 tablespoons butter softened
- 4 cups powdered sugar
- 6-8 tablespoons eggnog more as needed
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees. Generously grease two 9x5 inch loaf pans and sprinkle with four. (or line with parchment paper)
- In a large bowl cream together butter and sugar until very light and fluffy (2-3 minutes with an electric mixer). Add eggs, one at a time, mixing after each until incorporated. Mix in vanilla and nutmeg.
- Alternate mixing in flour and milk until both are incorporated (do not overmix).
- Spread batter evenly in prepared pans. Bake for 55-70 minutes until a toothpick inserted in the center comes out mostly clean (a few crumbs are okay but no wet batter).
- Allow to cool completely before frosting the cake.
- To prepare the frosting, cream butter for 2-3 minutes until very light and fluffy. Mix in powdered sugar. Add eggnog 1 tablespoon at a time until frosting is smooth and spreadable (but not runny). Stir in nutmeg.
- Spread frosting on cooled pound cakes. Cut into slices and serve or store in airtight container up to 3 days.
Notes
- This recipe yields two loaves, each yielding about eight slices.
- Cool the cakes completely before applying frosting to prevent melting.
- Store the frosted pound cake in an airtight container for up to three days to keep it moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 94g | 31% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 72mg | 3% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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