The Ultimate Moist Eggnog Pound Cake: Your Perfect Holiday Dessert Recipe
Welcome to the ultimate guide for crafting the most exquisite eggnog pound cake you’ll ever taste! This old-fashioned eggnog pound cake recipe, infused with a subtle hint of rum extract and the warm spice of freshly grated nutmeg, promises to fill your home with the incredible aromas and flavors of the holiday season. If you’re searching for a simple yet show-stopping eggnog cake, look no further. This recipe isn’t just a cake; it’s a celebration, and it’s guaranteed to become one of your go-to Christmas cakes for years to come.
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
Planning your holiday baking? Beyond this decadent eggnog pound cake, you’ll also adore some of my other top-rated Christmas cake recipes, including my rich Chocolate Spice Cake, the delightful Vegan Gingerbread Loaf Cake, and my bright and zesty Key Lime Pound Cake!
Embrace the Holidays with an Old Fashioned Eggnog Pound Cake Recipe
This eggnog pound cake is more than just a dessert; it’s an experience. Each slice is incredibly buttery, boasting a dense yet tender crumb, and bursting with the unmistakable essence of warm holiday flavors. From the moment it begins to bake, your entire home will be enveloped in the comforting scents of Christmas: rich, creamy eggnog, a delicate hint of rum, and just enough freshly grated nutmeg to evoke that festive cheer. It strikes the perfect balance, being simple enough to whip up on a casual weeknight, yet elegant enough to proudly present as the centerpiece of your most elaborate holiday dessert table.
Even if you consider yourself skeptical of eggnog, this extraordinary eggnog cake recipe is bound to convert you into a true believer! Its comforting and richly flavored profile is similar to other beloved festive bakes like my luscious Rum Pound Cake or my sweet and tender Peach Cobbler Pound Cake. It’s an absolute dream for holiday parties, festive potlucks, and any gathering throughout the joyous holiday season. Get ready to impress your guests with this truly unforgettable treat!
Why This is The Best Eggnog Pound Cake Recipe You’ll Ever Make
This eggnog cake recipe is designed to be the ultimate holiday dessert, a perfect blend of tradition and irresistible flavor. Here’s a closer look at what makes it truly exceptional and why you’ll fall in love with every bite:
- Unforgettable Rich Flavor: Our recipe champions the use of real, high-quality ingredients. We start with abundant, creamy butter, infuse it with pure vanilla extract, and top it off with the incomparable aroma of freshly grated nutmeg. This harmonious combination creates a flavor profile that is deeply satisfying, aromatic, and distinctly festive, standing out from ordinary cakes.
- Authentic Eggnog Experience: Whether you prefer to whip up your own homemade eggnog from scratch or opt for your favorite rich, full-fat store-bought variety, this recipe is designed to shine. The eggnog isn’t just a liquid; it’s a key flavor component that imbues the cake with its signature holiday taste and adds incredible moisture.
- Draped in a Luxurious Eggnog Glaze: What’s a pound cake without a perfect glaze? Ours is a rich, luscious eggnog glaze that’s surprisingly easy to prepare. It’s not just for decoration; it adds an extra layer of sweet, creamy eggnog flavor and helps keep the cake wonderfully moist, creating a truly decadent finish.
- A Touch of Festive Spirit (Optional): For those who love a little extra holiday cheer, this cake includes a hint of rum extract, which beautifully complements the eggnog flavor. If you’re feeling particularly festive and enjoy a boozy kick, feel free to swap the extract for a splash of dark rum. It elevates the cake to an even more celebratory level!
Key Ingredients for Your Perfect Eggnog Pound Cake
The secret to a truly outstanding eggnog pound cake lies in its ingredients and how they are prepared. You’ll find the complete list of precise measurements in the recipe card below, but here’s a detailed overview of what you’ll need for this classic, old-fashioned eggnog cake and why each component is essential:
- Salted Butter: We specify salted butter in this recipe to help balance the sweetness and enhance the overall flavor. If unsalted butter is all you have on hand, simply add ¾ teaspoon of fine sea salt along with your dry ingredients. Crucially, ensure your butter is softened to true room temperature (around 70 degrees Fahrenheit / 21 degrees Celsius) before you begin. This allows it to cream properly with the sugar, creating a light, airy base for your cake. A meat thermometer can be surprisingly helpful here if your kitchen temperature fluctuates.
- Granulated Sugar: This provides the perfect level of sweetness and contributes to the beautiful tender crumb of the eggnog cake. When creamed with butter, it creates air pockets that give the cake its structure and lightness.
- Vegetable Oil: A touch of vegetable oil is the secret to an incredibly moist pound cake. It helps keep the cake from drying out, ensuring every slice remains tender and delicious for longer.
- Large Eggs: Like the butter, your eggs should be at room temperature. Cold eggs can cause the batter to curdle and affect the cake’s texture. If you forget to take them out ahead of time, simply submerge them in a bowl of lukewarm water for about 15 minutes. Eggs act as a binding agent and add richness.
- Pure Vanilla Extract: For the most authentic and robust flavor, I highly recommend using pure vanilla extract. You can even make your own for an extra special touch! Vanilla complements the nutmeg and rum beautifully.
- Rum Extract (or Dark Rum): A dash of rum extract introduces a warming, aromatic depth that perfectly marries with the eggnog. For a more pronounced, authentic rum flavor and a slightly boozy kick, feel free to substitute with an equal amount of good quality dark rum. This is a personal preference for a truly festive twist.
- Cake Flour: This is key for achieving the delicate, fine crumb characteristic of a superior pound cake. Cake flour has a lower protein content than all-purpose flour, resulting in a more tender texture. Always measure your cake flour by weight using a kitchen scale to ensure accuracy and prevent a dense, dry cake.
- Freshly Grated Nutmeg: While ground nutmeg works, freshly grated nutmeg offers an unparalleled aromatic intensity that truly elevates the eggnog flavor. A microplane zester makes grating whole nutmeg incredibly easy, releasing its fragrant oils directly into your batter.
- Baking Powder: While traditional pound cakes are known for their dense texture, a small amount of baking powder here provides just enough lift to ensure a slightly fluffier, yet still rich and moist, crumb. It helps prevent the cake from becoming overly heavy.
- Full-Fat Eggnog: This is the star ingredient! Eggnog replaces traditional dairy components like whole milk or sour cream, infusing the entire cake with its distinctive holiday taste. For the best results, use a full-fat or “traditional” eggnog to maximize flavor and moisture. Just like the butter and eggs, ensure your eggnog is at room temperature before mixing to prevent temperature shock and ensure a smooth batter.
- Homemade Cake Release (“Cake Goop”): For Bundt cakes, sticking can be a common issue. While a good baking spray works for many recipes, this cake’s richer batter benefits from a DIY “cake goop.” This magical mixture consists of equal parts shortening, flour, and vegetable oil. Whisk them together with an electric mixer until smooth, then use a pastry brush to apply a thin, even layer to every crevice of your cake pan. Your cake will slide out effortlessly!
To crown our spectacular cake, we’ll prepare a luscious eggnog glaze. For this simple yet rich topping, you’ll need:
- Eggnog: We’ll use more of our favorite eggnog to create a glaze that perfectly echoes the cake’s primary flavor, providing a cohesive and delightful taste experience.
- Powdered Sugar: Also known as confectioners’ sugar, this fine sugar is essential for giving the glaze its smooth, pourable consistency and the ideal level of sweetness.
- Nutmeg or Sparkling Sugar: For a beautiful finishing touch, I love to garnish the glaze with a sprinkle of freshly grated nutmeg. Alternatively, some sparkling sugar can add a lovely festive shimmer, catching the light and enhancing the cake’s elegant winter appeal.
Essential Equipment for Baking Your Eggnog Pound Cake
Having the right tools can make all the difference in ensuring your eggnog pound cake turns out perfectly. Here’s a rundown of the equipment I recommend for this easy eggnog pound cake recipe:
- High-Quality Bundt or Tube Cake Pan: A good pan is crucial for achieving that classic fluted shape and preventing sticking. I highly recommend using the USA Pan Nonstick Fluted Tube Pan, known for its superior nonstick properties. However, any reliable 12-cup Bundt cake pan will work effectively, as long as you prepare it meticulously with a generous coating of baking spray or, even better, our homemade “cake goop” to ensure a clean release.
- Stand Mixer or Hand Mixer: For creaming butter and sugar until light and fluffy, and for incorporating ingredients smoothly, a mixer is invaluable. I use my sturdy KitchenAid stand mixer, but a powerful hand mixer is a perfectly suitable alternative if you don’t have a stand mixer. Ensure you scrape down the sides of the bowl frequently to ensure all ingredients are evenly combined.
- Rubber Spatula: This simple tool is indispensable for gently folding in dry ingredients without overmixing, and for thoroughly scraping down the sides and bottom of your mixing bowl to ensure a uniform batter.
- Microplane Zester: To unlock the full fragrant potential of whole nutmeg, a microplane zester is a must-have. Freshly grated nutmeg offers a superior flavor and aroma compared to pre-ground varieties, adding a vibrant kick to your cake.
- Wire Rack: Once baked, allowing your pound cake to cool on a wire rack is essential. This promotes even cooling by allowing air circulation around the entire cake, preventing condensation that could make the bottom soggy, and prepares it perfectly for an even glaze application.
- Instant-Read Thermometer: For absolute precision in determining doneness, an instant-read thermometer inserted into the center of the cake is your best friend. The internal temperature should read 210℉ (99℃) when the cake is perfectly baked through. This eliminates guesswork and ensures a moist, fully cooked result.
Step-by-Step Instructions for Baking Your Delicious Eggnog Pound Cake
Baking this bundt cake recipe with eggnog is a delightful process, and the recipe card below provides detailed step-by-step instructions, complete with a helpful recipe video! But to give you a clear overview, here are the basic steps you’ll follow to create this festive masterpiece:
Step 1: Cream the Wet Ingredients. Begin by creaming your softened room temperature butter and granulated sugar together in a stand mixer or with a hand mixer until the mixture is light, fluffy, and noticeably pale. This typically takes about 5 minutes. This crucial step incorporates air, contributing to the cake’s tender texture. Then, mix in the vegetable oil until just combined, which adds extra moisture to the batter.
Step 2: Incorporate Eggs and Extracts. Add your room temperature eggs one at a time, mixing well after each addition until fully incorporated. This gradual process helps maintain the emulsion. Follow this by mixing in the pure vanilla extract and rum extract (or dark rum). Remember to scrape down the sides and bottom of the bowl frequently to ensure everything is evenly mixed.
Step 3: Prepare the Dry Ingredients. In a separate, medium-sized mixing bowl, whisk together the cake flour, baking powder, and freshly grated nutmeg. Whisking ensures these ingredients are thoroughly combined and evenly distributed, preventing pockets of leavening agents or spices in your final cake.
Step 4: Combine Wet and Dry Mixtures. Gradually alternate folding the dry ingredient mixture and the room temperature eggnog into your wet batter. Start with about one-third of the flour mixture, gently fold it in, then add half of the eggnog, and continue this pattern. Finish with the remaining one-third of the flour mixture, folding only until just barely combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Step 5: Prepare Pan and Bake. Generously coat your chosen Bundt or tube pan with baking spray or a thin, even layer of homemade “cake goop.” Spoon the finished batter into the prepared pan, spreading it evenly. Gently tap the pan firmly on your counter a few times to release any trapped air bubbles, which helps prevent tunnels in the cake. Bake in your preheated oven at 325℉ (160℃).
Step 6: Cool and Glaze. Bake for approximately 80-90 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. For a precise check, an instant-read thermometer should register 210℉ (99℃) in the deepest part of the cake. Let the cake cool in the pan for exactly 10 minutes before carefully inverting it onto a wire rack to cool completely. Once fully cooled, prepare your simple eggnog glaze by whisking powdered sugar and eggnog until smooth. Drizzle it generously over the cake for a beautiful finish.
Hint: Achieving the perfect glaze consistency is key! If you prefer a thick, almost frosting-like drizzle, use slightly less eggnog. For a thinner, more absorbent glaze that soaks into the cake and adds extra moisture, gradually add a little more eggnog until your desired fluidity is reached. Always add liquid slowly, as it’s easier to add more than to thicken an overly thin glaze.
Effortless Eggnog Pound Cake with Cake Mix: A Shortcut to Holiday Deliciousness
While I absolutely adore the rich flavors and tender crumb of a homemade eggnog pound cake made from scratch, I understand that sometimes time is of the essence, especially during the busy holiday season. The good news is, you can absolutely create a wonderfully moist and flavorful old-fashioned eggnog pound cake using a simple cake mix! It’s a fantastic shortcut that doesn’t compromise on that essential festive taste.
Here’s how to easily transform a store-bought vanilla cake mix into a delightful eggnog pound cake:
- Choose Your Mix: Start with a high-quality vanilla cake mix. A classic yellow cake mix will also work beautifully, as its subtle flavor provides an excellent base for the eggnog.
- Eggnog for Water: The most important swap! Instead of using the amount of water specified in the cake mix box directions, replace it entirely with room temperature eggnog. This immediately infuses the cake with that iconic holiday flavor and provides the necessary liquid.
- Butter for Oil: For a true pound cake richness and a denser, moister crumb, substitute the vegetable oil called for in the cake mix instructions with 2 sticks (1 cup) of softened, room temperature butter. Creaming the butter into the mix, rather than just adding melted oil, will further enhance the texture.
- Extra Egg for Structure: Add one extra large egg to the mix. This boosts the richness and moisture content, helping to create a texture closer to a scratch-made pound cake.
- Spice it Up: Don’t forget the key holiday spice! Stir in about ½ to 1 teaspoon of freshly grated or ground nutmeg into the cake mix. This really brings out the eggnog flavor and adds that cozy, festive aroma.
- Bake and Glaze: Prepare your Bundt pan as usual (using the cake goop for best results!). Pour the customized batter into the pan and bake according to the Bundt cake instructions on the box (often slightly longer than a regular cake, so keep an eye on it). Test for doneness by inserting a toothpick into the center; it should come out clean. Once cooled, finish your semi-homemade cake with my simple homemade eggnog glaze for that irresistible, authentic touch. No one will ever guess it started from a box!
Elevate Your Eggnog Pound Cake with Dark Rum
For those who truly appreciate the deeper, more complex notes that alcohol can bring to baked goods, transforming this eggnog pound cake into a “boozy” holiday treat is a fantastic option. If you prefer to use dark rum instead of rum extract in this eggnog cake recipe, you’re in for a real treat! The authentic rum flavor adds a sophisticated warmth and depth that the extract, while excellent, simply can’t quite replicate.
Swapping in dark rum can also be more convenient if rum extract isn’t readily available in your local grocery store, especially during peak holiday baking season. The rich, molasses-tinged notes of a good quality dark rum beautifully enhance the creamy, spiced profile of the eggnog, creating a more pronounced and memorable flavor experience. You’ll find that the combination of eggnog and rum creates a similar delightful synergy as in my Eggnog Bread Pudding with Brown Butter Rum Sauce, making every bite feel truly luxurious and celebratory. Just be sure to use a rum that you enjoy drinking, as its flavor will shine through in the finished cake!
Storing Your Eggnog Pound Cake: Keep it Fresh and Delicious
Ensuring your delicious eggnog pound cake stays fresh and moist for as long as possible is key to enjoying its holiday flavors. Here are the best ways to store this old-fashioned eggnog cake:
- Room Temperature: For immediate enjoyment or serving within a few days, you can store your eggnog pound cake at room temperature. It’s best kept in a domed cake stand or under a cake cover. This protects it from drying out and keeps it fresh for up to 3 days. Ensure it’s in a cool, dry place away from direct sunlight.
- Refrigeration: If you need to extend its freshness, or if your kitchen is particularly warm, store the cake in the fridge. Place it in an airtight container to prevent it from absorbing other odors and to maintain its moisture. It will stay delicious for up to 5 days. For the best taste and texture, allow slices to come to room temperature for about 30 minutes before serving.
- Freezing: This eggnog pound cake freezes beautifully, making it perfect for preparing ahead of time or enjoying slices whenever a craving strikes! Once the cake has completely cooled, wrap it tightly first in plastic wrap, then again in aluminum foil to prevent freezer burn. You can freeze the whole cake or individual slices for convenience. It will keep well in the freezer for up to two months. When ready to enjoy, thaw the cake overnight in the refrigerator, then let it come to room temperature before serving. You can even drizzle it with a fresh batch of glaze for that just-baked appearance!
Frequently Asked Questions About Eggnog Pound Cake
Absolutely! Eggnog pound cake freezes beautifully, making it an excellent make-ahead option for the holidays. Once your cake has completely cooled, wrap it very tightly first in plastic wrap, then in a layer of heavy-duty aluminum foil. This double wrapping helps prevent freezer burn and preserves its moisture. Store it in the freezer for up to three months. To enjoy, thaw the cake overnight in the refrigerator, then let it come to room temperature on the counter before serving. For a fresh touch, you can even drizzle it with a newly made batch of eggnog glaze.
Yes, you can easily make this eggnog pound cake entirely alcohol-free while still retaining its delightful holiday flavor. Simply skip the rum or bourbon if the recipe suggests it. Instead, you can use rum extract (which is alcohol-free) to provide that signature rum essence, or if you prefer, an extra teaspoon of pure vanilla extract will boost the overall flavor profile. You’ll still achieve that wonderfully cozy, festive taste without any alcohol.
For this eggnog pound cake, my simple eggnog glaze is truly the best! It’s made by combining powdered sugar with eggnog and a dash of nutmeg. This creates a smooth, sweet, and perfectly spiced topping that complements the cake beautifully. For an extra layer of flavor and holiday spirit, you can also add a small splash of rum extract or even a little bourbon to the glaze. This simple addition elevates the glaze, making it even more irresistible and tying all the festive flavors together.
There are several common reasons why a Bundt cake might stick to the pan, which can be incredibly frustrating! First, the pan itself might be the culprit; older or well-used nonstick pans can lose their nonstick coating over time. Second, insufficient or improper greasing is a frequent issue – you might not have coated every crevice well enough with baking spray or our special “cake goop” (check the recipe card below for detailed cake goop instructions). Third, leaving the cake in the pan for too long can also cause it to stick as it cools and contracts. My advice for a flawless release is: (1) always use a high-quality nonstick Bundt pan; (2) apply a generous and thin, even layer of homemade cake goop just before pouring in your batter; and (3) critically, turn the cake out of the pan after only 10-15 minutes of cooling on a wire rack. This allows the cake to firm up slightly but still release easily while warm.
Top Baking Tip for Success
Precision is paramount in baking, especially when it comes to flour. Don’t forget to measure your cake flour by weight using a kitchen scale! This ensures you add the exact amount required, preventing the common pitfall of accidentally using too much flour, which can lead to a dense, dry, and crumbly cake. A kitchen scale is a baker’s best friend for consistent, perfect results every time!
More Delicious Recipes You’ll Love
If you enjoyed baking and tasting this delightful eggnog pound cake, you’ll surely appreciate these other fantastic recipes from my kitchen. They offer a range of flavors and textures, perfect for any occasion:
- Rosemary Olive Oil Cake with Orange
- Marble Loaf Cake
- White Forest Cake
- Bananas Foster Pancakes
Perfect Pairings: What to Serve with Your Eggnog Pound Cake
While this eggnog pound cake is a star on its own, it also makes a wonderful dessert to follow a festive meal. Here are some of my favorite savory dishes that perfectly complement the richness and warmth of this cake:
- Pear Puff Pastry Tart with Caramelized Onion and Blue Cheese
- Sheet Pan Chicken Thighs and Veggies
- New Orleans BBQ Shrimp
- Southern Baked Mac and Cheese
10 festive recipes. No stress. All the holiday magic.
Let’s make this your best holiday baking season yet. Inside this e-book, you’ll get:
- 10 simple, foolproof holiday dessert recipes
- Cozy flavors like gingerbread, peppermint, eggnog, and vanilla
- Step-by-step instructions made for beginners and busy bakers
- Bonus: Christmas cookie troubleshooting cheat sheet and printable holiday grocery list
If you try this incredible eggnog pound cake recipe, I would absolutely love to hear from you! Please leave a star review rating and comment below to share your experience and feedback. Your input is so valuable and wonderful to hear! And don’t forget to share your beautiful creations with me on social media by tagging @chenee_today on Instagram! Happy baking!
📖 Recipe
Eggnog Pound Cake Recipe – Easy and Egg Nog Glazed
Pin Recipe
Rate Recipe
Save RecipeSaved!
Equipment you may need
-
12-cup Bundt or tube pan
-
measuring cups and spoons
-
mixing bowls
-
whisk
-
rubber spatula
-
food scale
-
hand mixer
-
stand mixer
-
cooling rack
-
microplane grater/zester
Ingredients
- 1 ½ cup (341 g) salted butter – room temperature, if using unsalted butter, add ¾ tsp salt with dry ingredients
- 2 tablespoon (30 ml) vegetable oil
- 2¼ cups (400 g) granulated sugar
- 5 large eggs – room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 1 teaspoon (5 ml) rum extract – or 1 ½ teaspoon dark rum for a boozy option
- 3 cups (360 g) cake flour – measured by weight using a kitchen scale or with the spoon and level method
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon (1 g) freshly ground nutmeg – or ½ teaspoon store-bought ground nutmeg for a lighter flavor
- 1 cup (237 ml) eggnog – full-fat, room temperature
Eggnog Glaze
- 2 cups (240 g) powdered sugar
- ⅓ cup (79 ml) eggnog – plus more as needed for desired consistency
- ground nutmeg or sparkling sugar – for sprinkling (optional, for garnish)
Instructions
-
Preheat your oven to 325℉ (160℃). This lower temperature is ideal for pound cakes, allowing them to bake evenly and become thoroughly cooked without drying out or browning too quickly on the outside.
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened salted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process should take about 5 minutes. Periodically stop and scrape down the sides and bottom of the bowl with a rubber spatula to ensure even creaming. Once creamed, mix in the vegetable oil until fully incorporated.1 ½ cup salted butter, 2¼ cups granulated sugar, 2 tablespoon vegetable oil
-
Add the eggs one at a time, mixing well after each addition until just incorporated before adding the next. This prevents the batter from curdling. Once all eggs are in, mix in the pure vanilla extract and rum extract (or dark rum if using). Scrape the sides and bottom of the bowl once more to ensure a homogenous mixture.5 large eggs, 2 teaspoon pure vanilla extract, 1 teaspoon rum extract
-
In a separate, medium-sized mixing bowl, whisk together the cake flour, baking powder, and freshly ground nutmeg. Whisking ensures these dry ingredients are thoroughly combined and helps prevent overmixing when they are added to the wet ingredients.3 cups cake flour, ½ teaspoon baking powder, ¼ teaspoon freshly ground nutmeg
-
With your mixer on low speed, or by hand with a rubber spatula, alternate folding in the flour mixture and the eggnog into the batter. Start by adding approximately one-third of the flour mixture, gently fold it in until just combined, then add half of the eggnog and mix. Repeat this process, finishing with the remaining one-third of the flour mixture. Fold until the batter is just barely combined, being very careful not to overmix, which can lead to a tough cake.1 cup eggnog
-
Generously spray your Bundt pan with baking spray or, for best results, brush it meticulously with a thin, even layer of homemade cake goop (see the “Notes” section for cake goop instructions). Spoon the finished cake batter into the prepared pan, ensuring it’s evenly distributed. Firmly tap the pan several times on your counter to release any trapped air bubbles, which helps prevent voids and ensures a smooth, even texture.
-
Bake in the preheated oven for 80-90 minutes. The exact baking time may vary based on your oven, so check for doneness around the 80-minute mark. Insert a wooden skewer or toothpick into the center of the cake; it should come out clean. To be absolutely certain, use an instant-read thermometer in the center of the cake – it should read 210℉ (99℃).
-
Once baked, let the cake cool in the pan on a wire rack for precisely 10 minutes. This allows the cake to set slightly, making it easier to handle. After 10 minutes, carefully invert the cake onto the wire rack to cool completely. Ensure it’s fully cooled before applying the glaze.
Eggnog Glaze
-
In a medium bowl, combine the powdered sugar and eggnog. Whisk them together thoroughly until the mixture is completely smooth and free of lumps. Add more eggnog, a very small amount at a time, until your desired glaze consistency is reached. For a thicker, more opaque glaze, use less eggnog; for a thinner, more translucent drizzle, add a bit more.2 cups powdered sugar, ⅓ cup eggnog
-
Once your cake is completely cool, drizzle the prepared eggnog glaze generously over the top, allowing it to cascade down the sides. For a beautiful and festive finish, sprinkle with additional freshly grated ground nutmeg or sparkling sugar, if desired. Allow the glaze to set slightly before slicing and serving.ground nutmeg or sparkling sugar
Video
Notes
Storage and Freezing: This old-fashioned eggnog cake is wonderful for making ahead. At room temperature, covered in a domed cake stand or under a cake cover, it will stay fresh and moist for up to 3 days. If you need to extend its shelf life, store it in the fridge in an airtight container for up to 5 days. For longer storage, this cake freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap, then again in aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Eggnog Pound Cake with Cake Mix (a convenient shortcut): While I prefer the rich depth of a scratch-made eggnog cake, you can certainly use a vanilla cake mix for a quicker version! Here’s how to adapt:
1. Replace Liquids: Instead of the water specified on the cake mix box, use an equal amount of full-fat, room temperature eggnog. This is crucial for flavor.
2. Boost Richness: Replace the oil called for in the box directions with 2 sticks (1 cup) of softened, room temperature butter. Creaming the butter in will give a more pound-cake-like texture.
3. Add Extra Egg: Incorporate one extra large egg than the box specifies. This adds moisture and structure.
4. Spice It Up: Stir in ½ to 1 teaspoon of freshly ground nutmeg (or ground nutmeg) into the dry cake mix before adding wet ingredients.
5. Bake & Glaze: Prepare your Bundt pan with cake goop, pour in the modified batter, and bake according to the Bundt cake instructions on the box until a toothpick inserted into the center comes out clean. Finish with my simple homemade eggnog glaze for that unmistakable homemade touch. This shortcut will yield a wonderfully moist and flavorful holiday cake!
Nutrition
Nutrition Disclaimer
