Recipes December 2019 Farmhouse Kitchen Eggnog Pound Cake

Eggnog Pound Cake

Eggnog Pound Cake
Eggnog Pound Cake

Eggnog Pound Cake


Cake Ingredients

1 1/2 cups butter (3 sticks), softened

3 cups sugar

5 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup prepared eggnog

Glaze Ingredients

1 cup powdered sugar

2 tablespoons prepared eggnog


Prep time: 20 mins

Cook time: 1 hr

Servings: 10 to 12

Cake Instructions

Heat oven to 325 F. Lightly coat a 12-to-15-cup Bundt pan using nonstick cooking spray that includes flour. You could also grease and flour the pan.

In a large bowl with a hand mixer or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix well.

In another bowl, whisk together the flour, baking powder, salt and nutmeg. Add the flour and eggnog alternately to the first mixture, beginning and ending with flour. Mix well after each addition.

Pour batter into the prepared pan, being careful not to fill the pan more than 3/4 of the way full. Bake 55 to 65 minutes or until golden brown, just starting to pull away from the edges of the pan and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan about 10 minutes, then invert over a platter. Allow to cool before drizzling with the glaze.

Glaze Instructions

To make the glaze, combine the powdered sugar and eggnog in a small bowl. Mix well. Drizzle over the cake.