Eggnog Pound Cake is moist, covered in a rich, eggnog-infused glaze, and tastes just like Christmas! Made with a touch of rum, this vanilla pound cake is full of flavor.
We'll email this recipe to you, so you can come back to it later!
Instructions
Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
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.
Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
Allow cake to cool completely (in bundt pan) before inverting onto cake plate. Top with eggnog glaze (or dust with powdered sugar).
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.