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Celebrate the holidays with this extra special pound cake flavored with rich eggnog and warm spices of cinnamon and nutmeg. There’s just something special about pound cake and this one is an outstanding addition to my Christmas dessert line up!
It’s no secret that I have a love affair with pound cake. I’m not sure if it stems from my southern roots or not. Traditional pound cake is a recipe most every cook I know has in their back pocket. These great cooks can whip up a cake from memory and trust me, it will turn out great, every time. I follow suit in that regard but I do like to mix things up from time to time, thus, his new recipe.
To put a seasonal spin on my cake, I used my tried and true pound cake recipe but switched up one of the main ingredients. Instead of milk, I used eggnog. Now…let’s talk a bit about the “nog.” I’m really not a fan of eggnog. I sort of like it when it’s home made and has a slash of bourbon in it – wink, wink. With that bit of honesty, we can get back to the cake. I wanted to use eggnog in my cake because of the rich flavors it would give along with an delectable texture.
Next, I added cinnamon and freshly grated nutmeg. Once the cake started baking in the oven, I knew I had a winner. My house was full of heavenly aromas that tempted my family long before the cake was ready to eat! Once cooled, I put on the crowning touch – a luscious, syrupy drizzle of more eggnog mixed with confectioners sugar. All you need at this point is a cup of coffee or maybe a little eggnog on the side!
Last But Not Least…
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Eggnog Pound Cake
- 2 sticks unsalted butter – room temperature
- 1/3 cup vegetable shortening (solid form)
- 5 large eggs – room temperature
- 3 cups sugar
- 3 cups flour – sifted
- 1 cup eggnog
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 cups confectioners sugar
- 3-4 tablespoons eggnog
- Heat oven to 325 degrees. Prepare a tube pan by coating with cooking spray and dusting with flour.
- Using a stand or hand mixer, cream butter and shortening together. Mix in sugar and whip until light and fluffy. Add in eggs, one at a time, blending thoroughly. Continue to mix while adding in nutmeg, cinnamon and vanilla.
- With beater running, add flour and eggnog alternating into sugar mixture, starting and stopping with flour. Pour into prepared 10 inch tube pan. Bake for approximately 1 hour and 15 minutes. Test for doneness by inserting a skewer that should come out clean when cooked completely.
- Let cake cool for 20 minutes then remove from pan. When cake is completely cooled, store covered.
- In a small bowl, mix together confectioners sugar and eggnog until smooth. Drizzle over cooled cake.