Eggnog Pound Cake
User Reviews
5.0
3 reviews
Excellent
Eggnog Pound Cake
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Glazed Eggnog Pound Cake is an easy to make tender and soft pound cake. It gets drizzled with a luscious glaze and is perfect for the holidays!
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Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup room temperature butter
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon McCormick Pure Vanilla Extract
- ½ teaspoon McCormick Rum Imitation Extract
- ½ cup + 2 tablespoons FULL FAT eggnog
Glaze
- 1 cup powdered sugar
- ¼ teaspoon McCormick Imitation Rum Extract
- 2-3 tablespoons full-fat eggnog
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Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch loaf pan with non-stick cooking spray.
- In a large bowl, sift together the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside.
- In the bowl of a stand mixer, whisk the ½ cup room temperature butter until smooth. Add the 1 cup granulated sugar and whisk on medium speed until light and creamy, about 3-4 minutes.
- Add in the 2 large eggs, one at a time, whisking well after each addition. Add in ½ teaspoon McCormick Pure Vanilla Extract and ½ teaspoon McCormick Rum Imitation Extract.
- Alternating between the flour mixture and ½ cup + 2 tablespoons FULL FAT eggnog to the butter mixture, alternating between the flour mixture and eggnog. Mix until smooth being careful to not over-beat the mixture (will result in a dense cake).
- Spoon the batter into the prepared loaf pan. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for 15 minutes before turning out onto a cooling rack and cooling completely.
Glaze
- Whisk together the 1 cup powdered sugarand ¼ teaspoon McCormick Imitation Rum Extract, adding 2-3 tablespoons full-fat eggnog until the desired consistency has been reached.
- Spoon the glaze over the cooled cake. Let the glaze set up for a few minutes before cutting into the cake.
- Cake best enjoyed within 2-3 days. Store the cake in an airtight container in the fridge.
Nutrition Information
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Calories
301kcal
(15%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
66mg
(22%)
Sodium
153mg
(6%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
364IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 66mg | 22% |
| Sodium | 153mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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