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Close up photo of an eggnog pound cake on a wooden cake stand with holiday decorations in the background.
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5 from 1 vote

Eggnog Pound Cake

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!
Prep Time15 mins
Cook Time1 hr 30 mins
Cooling Time2 hrs
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 546kcal

Ingredients

Cake

Icing

  • 2 cups powdered sugar
  • 4 tablespoons eggnog
  • ground nutmeg for garnish

Instructions

  • 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.

Notes

  • 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.

Nutrition

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