Yield: 12 servings
Eggnog Pound Cake
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.
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¾ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup eggnog
- ¼ cup brandy or spiced rum
For the Eggnog Glaze:
- 2 cups powdered sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 3 to 4 tablespoons eggnog
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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.
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Nutrition
Serving: 1 slice, Calories: 588kcal, Carbohydrates: 92g, Protein: 7g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 198mg, Potassium: 107mg, Fiber: 1g, Sugar: 68g, Vitamin A: 694IU, Vitamin C: 0.4mg, Calcium: 55mg, Iron: 2mg