Eggnog Pound Cake is moist cake covered in a rich, eggnog-infused glaze – it tastes just like Christmas! Made with a touch of rum, this vanilla pound cake is full of holiday flavor. It’s just the dessert to get you into the holiday spirit.
Eggnog Pound Cake is the Perfect Holiday Dessert!
You can never go wrong with a pound cake. I’ve done Blueberry Lime Pound Cake, RumChata pound Cake, Almond Amaretto Pound Cake, and so many more! There truly is a pound cake recipe for every season, and this Eggnog Pound Cake is my holiday special.
What says Christmas better than a cold glass of Homemade Eggnog? I don’t know about you, but I don’t want to wait until December to treat myself to one. It’s just too good! And mixed with cinnamon and rum, some eggnog makes this rich pound cake recipe a dessert I look forward to every year.
What is Pound Cake?
Pound Cake got its name because it was originally made using a pound each of flour, eggs, butter, and sugar. It’s baked in either a loaf or a bundt pan, and typically covered with a thin layer of icing/glaze. I decided to make a basic vanilla pound cake, but with an eggnog-themed twist!
This dessert may look fancy, but the ingredients are oh so simple. Here’s what you’ll need:
For the Pound Cake:
- All-Purpose Flour
- Cinnamon: You can also add a pinch of nutmeg if you want!
- Baking Soda
- Unsalted Butter: the butter will need to be softened before you use it.
- Granulated Sugar
- Vanilla Extract
- Eggnog: using plain eggnog is best.
- Brandy or Spiced Rum: for extra flavor!
For the Eggnog Glaze:
- Powdered Sugar
- Butter: also make sure this is softened.
- Eggnog: I like to use my Homemade Eggnog, but you can also use store bought! You could also use Coquito (Puerto Rican coconut eggnog) to make this pound cake!
How to Make Eggnog Pound Cake
In just a few easy steps, this pound cake will be going into the oven! Here’s what you will need to do:
Prep: Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
Whisk: In a medium bowl, whisk together flour, baking soda and salt. Set aside.
Mix: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with eggnog and amaretto.
Bake: Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
Add Glaze: Allow cake to cool completely (in bundt pan) before inverting onto cake plate. Top with eggnog glaze (or dust with powdered sugar).
For Glaze: In medium bowl, combine all ingredients (starting with 3 tablespoons eggnog), until smooth. Add extra tablespoon of eggnog, as needed, to get a drizzle type consistency.
Tips for Perfect Pound Cake
Read through these tips for help with baking the perfect pound cake:
- Don’t Over-Mix the Dry Ingredients: Mixing the flour for too long can make the batter tough.
- Use Plain Eggnog: If you use flavored eggnog, the cake will take on that flavor.
- Making Pound Cake Without Glaze: If you want to omit the glaze, you could dust the pound cake with some powdered sugar instead.
A slice of eggnog pound cake would go great with a glass of milk, or a cup of coffee! If you’re really an eggnog fanatic, you could pour yourself a cold glass to go with your cake, too.
This pound cake can also be served with a scoop of ice cream – maybe eggnog ice cream! – or with a dollop of whipped cream. You really don’t need anything to fancy this cake up though, the flavors are on point all on its own.
How to Store Leftover Pound Cake
Leftover pound cake should be refrigerated in an airtight container, and eaten within 3 or 4 days. Place it in an air tight container, or wrap your plate in saran wrap to help prevent your cake from drying out in the fridge.
Can I Freeze Pound Cake?
Yes! After the pound cake has cooled, wrap it tightly in plastic wrap, or put it in an airtight container, and place it in the freezer. Make sure you eat it within 2-4 months.
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup eggnog
- 1/4 cup brandy or spiced rum
For the Eggnog Glaze:
- 2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 3 - 4 tablespoons eggnog
1. Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
3. In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with eggnog and amaretto.
4. Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
5. Allow cake to cool completely (in bundt pan) before inverting onto cake plate. Top with eggnog glaze (or dust with powdered sugar).
6. For glaze: In medium bowl, combine all ingredients (starting with 3 tablespoons eggnog), until smooth. Add extra tablespoon of eggnog, as needed, to get a drizzle type consistency.
Amount Per Serving: Calories: 475Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 98mgSodium: 214mgCarbohydrates: 92gFiber: 1gSugar: 68gProtein: 8g
More Festive Christmas Desserts
- Peppermint White Hot Chocolate
- Eggnog Cheesecake
- Peppermint Oreo Truffle Balls
- Christmas Gingerbread Man Cookies
- The Best Christmas Crack
- Butterscotch Haystacks
- Peanut Butter Pretzel Crockpot Candy
- Frosted Sugar Cookie Bars
- Almond Amaretto Cheesecake
- Peanut Butter Blossoms
- Classic Gingerbread Recipe
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