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Eggnog Pound Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 2 hours
Total Time 3 hours 45 minutes
Servings 12 people
Close up photo of an eggnog pound cake on a wooden cake stand with holiday decorations in the background.

Eggnog Pound Cake combines eggnog with pantry staple ingredients to make a dense dessert that's finished off with homemade eggnog icing! Prep this holiday treat in just 15 minutes!





  • Generously grease a 12-cup bundt pan with the shortening then add 1/4 cup of flour to the pan and cover with plastic wrap. Turn and shake the pan to coat the inside with flour. Discard any excess flour.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until pale and fluffy, about 3 minutes.
  • Scrape down the sides of the bowl and beat in the eggs one at a time, mixing after each addition just until the yolk is no longer visible.
  • On low speed (stir on a stand mixer), add the remaining flour 1 cup at a time, alternating with the eggnog, beginning and ending with the flour. Add in the vanilla or rum extract and mix until silky smooth.
  • Transfer the batter into the prepared bundt pan and smooth out the top.
  • Bake for 75 to 90 minutes at 325°F (DO NOT PREHEAT OVEN) or until a cake tester or toothpick comes clean from the center.
  • Remove from the oven and allow to cool in the pan for 30 minutes before flipping out onto a cake stand, wire rack, or plate and allowing to cool completely. You can use a small rubber spatula to help loosen the sides, if needed.
  • In a medium bowl, whisk together the powdered sugar and eggnog for the icing until smooth.
  • Spread the icing over the top of the cake and then dust with ground nutmeg. Serve at room temperature.


  • Store covered at room temperature for up to 3 days.
  • This cake freezes amazingly well! Allow the cake to cool completely then wrap in plastic wrap (uniced) then in aluminum foil and freeze for up to 3 months. Let thaw at room temperature. Make icing and top before serving.
  • You do not want to preheat the oven because starting in a cold oven will ensure a more even bake.
  • I have tested this recipe in a 10-cup bundt bant and while it fit, the top of the bundt got quite crunchy before the center was fully baked which took about 1 hour and 45 minutes.
  • Usually, in baked goods, you use unsalted butter, but it's very important that you use salted in this one since there's no added salt in the recipe.
  • If you don't have a bundt pan, you can divide the batter between two loaf pans. Check for doneness around 50 minutes.


Calories: 546kcal | Carbohydrates: 75g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 175mg | Potassium: 85mg | Fiber: 1g | Sugar: 50g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

Find it online: www.sugarandsoul.co/eggnog-pound-cake/