5 Star Reader Comment
It was a big hit at Thanksgiving and requested again for Christmas!
Joannie
How This Eggnog Pound Cake Became a Holiday Tradition in My Kitchen
I’m not sure if it stems from my Southern roots or not, but I openly admit that I have a love affair with pound cake. While you can’t go wrong with a traditional recipe, like Lemon Pound Cake, or Million Dollar Pound Cake, putting a new twist on a recipe is also okay and easy.
This eggnog version started as a twist on my everyday pound cake. I swapped the milk for eggnog, nudged up the cinnamon and nutmeg, and added a creamy eggnog glaze on top. That one change turned into a true holiday tradition, and believe it or not, my husband’s favorite.
If you’re not usually an eggnog drinker, don’t worry—the flavor here is soft and cozy, not overpowering. The eggnog keeps the crumb extra tender and adds just enough holiday warmth to make this cake feel special from Thanksgiving all the way through New Year’s.
Happy baking!
Donya’s Tips For The Best Eggnog Pound Cake
Bring everything to room temperature. Softened butter, room-temp eggs, and eggnog that’s taken the chill off will blend more smoothly and help the cake rise evenly.
Cream the butter, shortening, and sugar long enough. Don’t rush this step. Beat until the mixture is very light and fluffy—this is where you build structure and get that classic tight, tender pound cake crumb.
Add the eggs one at a time. Mix well after each egg, scraping down the bowl as you go. This keeps the batter silky instead of curdled or streaky.
Alternate the flour and eggnog. Start and end with the flour, and mix on low just until combined. Over-mixing at this stage can make the cake dense and tough.
Prep the pan generously. Grease and flour your tube or bundt pan really well, making sure to get into every corner and along the center tube. It makes all the difference when you turn the cake out.
Bake on the middle rack and don’t rush it. Pound cakes take time. If the top is browning too quickly near the end, tent it loosely with foil and keep baking until a toothpick in the center comes out clean.
Cool before glazing. Let the cake cool in the pan for about 10–15 minutes, then turn it out onto a rack. Add the eggnog glaze while the cake is still slightly warm so it soaks in just a bit without sliding off.
Ingredients You’ll Need
- Unsalted butter – Softened butter is the backbone of a good pound cake. Let it come all the way to room temperature so it creams smoothly and gives you that tight, tender crumb.
- Vegetable shortening – A little shortening helps the cake bake up tall and sturdy while still staying soft. It also keeps the texture moist for days after baking.
- Eggs – I use large eggs at room temperature so they incorporate evenly into the batter and help the cake rise without tunneling.
- Granulated sugar – Sweetens the batter and helps the butter and shortening whip up light and fluffy.
- All-purpose flour – Good old AP flour gives this cake structure and that classic pound cake bite. Sifting it first helps keep the crumb soft instead of dense.
- Eggnog – The star of the show. Use your favorite store-bought eggnog for rich flavor and a moist, velvety texture. Full-fat eggnog works best here.
- Nutmeg & cinnamon – Warm baking spices that bring all the cozy holiday flavor you love from a glass of eggnog straight into every slice.
- Vanilla extract – Rounds everything out and deepens the flavor.
- Powdered sugar (for the glaze) – Whisked with eggnog to create a smooth, pourable glaze that sinks into the warm cake, adding just the right sweetness.
- Eggnog (for the glaze) – A splash of eggnog in the glaze doubles up the holiday flavor and keeps the topping soft instead of crusty.
Recipe Variations and Additions
- Easily sweeten up this eggnog pound cake by adding a variety of fruit toppings. Cranberries, strawberries, and peaches are delicious suggestions.
- Add a nice crunch with a nutty topping. Crushed candied pecans and walnuts are sure to do the trick.
- Play around with even more spices by adding allspice, clove, or star anise. Always start with a little bit because you can always add more.
- Add a splash of dark rum, brandy, or rum extract for even more eggnog flavor.
How To Make The Best Eggnog Pound Cake
- Heat oven to 325 degrees. Prepare a tube pan or bundt cake pan and set aside.
- Using a stand mixer 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 the beater running, add flour and eggnog alternating into sugar mixture, starting and stopping with flour.
- Scrape down the sides of the bowl, then pour the batter into the prepared pan and bake for approximately 1 hour and 15 minutes. Test for doneness by inserting a skewer or toothpick that should come out clean when cooked completely.
- Place the cake on a wire rack to cool for 20 minutes, then remove from pan.
How to Make the Silky Eggnog Glaze
- While the cake is cooling, make the glaze. In a small bowl, whisk together confectioner’s sugar and eggnog until smooth.
- Drizzle over cooled cake.
How To Store And Freeze Homemade Pound Cake
The best way to store pound cake is on the counter, covered, or in a sealed container. Keeping it in the refrigerator is unnecessary, and I’ve found that it dries the cake out.
This cake, like Gingerbread Cake, freezes beautifully! After baking and cooling, wrap the cake in plastic wrap tightly. Store it in the freezer for up to 3 months. Before serving, let it thaw overnight in the fridge, then place it on the counter to come to room temperature. Make the glaze, drizzle over the cake, and serve.
More Pound Cake Recipes
Ingredients
- 2 sticks unsalted butter – room temperature
- ⅓ cup vegetable shortening (solid form)
- 5 large eggs – room temperature
- 3 cups sugar
- 3 cups flour – sifted
- 1 cup eggnog
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Glaze
- 2 cups confectioners sugar
- 3-4 tablespoons eggnog
Instructions
- 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.
Glaze
- In a small bowl, mix together confectioners sugar and eggnog until smooth. Drizzle over cooled cake.
Nutrition
What Is Eggnog?
Eggnog is one of my favorite holiday drinks—it’s creamy, sweet, and full of cozy flavors like nutmeg and cinnamon. It’s made with milk, cream, sugar, and whipped eggs, creating a rich, velvety texture. I love adding a splash of rum, brandy, or bourbon for an extra festive touch, but it’s just as delicious without the alcohol.
Often Asked Questions And Answers
Use a good-quality, full-fat eggnog that you enjoy drinking. I prefer refrigerated eggnog over “lite” or reduced-fat versions because the higher fat content gives the cake a richer flavor and more tender crumb.
If you don’t have a tube pan, you have a couple of options:
Bundt pan: A standard 10–12 cup bundt pan works well. Be sure to grease and flour every nook and cranny so the cake releases cleanly, and start checking for doneness a bit early.
Loaf pans: You can divide the batter between two loaf pans. The baking time will be shorter, so keep an eye on them and test with a toothpick in the center.
No matter which pan you use, you’ll know the cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Yes, you can swap in cake flour if that’s what you keep in your pantry. Cake flour will give you a slightly lighter, softer crumb. If you use cake flour, measure it carefully and avoid packing it into the cup. Because the texture can be a bit more delicate, start checking the cake for doneness a few minutes earlier than you would with all-purpose flour.
I use a traditional aluminum tube pan or a bundt pan. If you want to use a loaf pan, that’s fine too. You’ll have enough batter for two cakes. I divide the cake batter in half and bake the cakes at the same time. I do take off about 10 minutes – start checking then to make sure they are done but not overcooked.
If you tried this Eggnog Pound Cake Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Your recipe does not state the kind of flour required: all-purpose, cake, or self rising ,please advise
Thanks so much for catching that! Unless otherwise noted, my recipes are written using all-purpose flour — it’s the most versatile and widely used for baking.
If a different type (like self-rising or cake flour) is ever required, I’ll always call that out specifically in the ingredient list or notes. Hope that helps!
~Donya