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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!
- 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
- 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.
Hello, can I use a bundt pan instead of a tube pan or would it be better to use two loaf pans. I don’t have a tube pan. Thanks, Patty
2 loaf pans work great.
We loved this! I doubled this & put in 6 loaf tins to give away to friends. They sure enjoyed it!
I am a fan of the recipe!! I have made this into cup cakes and mini loaf cakes.
How do you store this? I want to make for Christmas but would like to be able to make it freeze it and then take it out the day before Christmas. I don’t want to me cooking/baking all day Christmas Eve
Make per the recipe but do not put the drizzle on. Wrap tightly in plastic or foil. Freeze. Take the cake out of the freezer the day before serving, let it come to room temperature, add the drizzle then serve.
I made this cake in a loaf pan during the Thanksgiving holiday using 1/2 recipe because my son asked me to make an Egg Nog pound and I wasn’t sure if he would like it turns out he loved it and everyone that ate it all up enjoyed.
Wonderful! So happy everyone enjoyed the recipe and I so appreciate the stellar rating.
I need to know if that is selfrising flour or all-purpose
Enjoy the recipe,
Kathleen Q Thygeson
Hey there Kathleen!
Thank you so much for your interest in this recipe and for your fantastic rating! I really hope you do give this recipe a try, it’s an absolutely perfect dessert to serve throughout the holiday season, I’d love to hear how everything turns out! I really appreciate your kind words of support, let me know if you have any questions, I’d be more than happy to help!
What flour do you use in egg nog pound cake? Also no baking power or soda, love all your receipe.
Use all-purpose flour. I use Martha White most of the time. Make the recipe according to the directions. It will turn out beautifully!
Hi Donya. Could I use cake flour? This cake sounds delicious! Jane
Hey Jane. You can use cake flour but will need to add 2 tablespoons to every cup of cake flour that you use. I hope this makes sense. Everyone in the house says that this is the best pound cake that I make! I hope you enjoy it. Let me know.
Christine G Nolan
Which kind of tube pan is best? I have a silicone, a dark one and a light colored on.e. Does the cooking time change?
I personally would like to make it in a loaf pan.
Hey Christine! I use a traditional light colored, aluminum tube pan. If you want to use a loaf pan, that’s fine too. You’ll have enough batter for 2 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 over cooked. Hope all this helps!
Please specify what type of flour to use in this recipe. I did not see it calling for any kind of baking soda or powder so I assumed you used self-rising flour. Wrong! My cake flopped and ran all over my oven. Guess I should use All Purpose. Is that correct?
So sorry your cake did not turn out! Correct – DO NOT USE SELF RISING FLOUR. Follow the recipe exactly using AP flour. You DO NOT need to add any additional leavening,the cake will turn our perfectly.
I hope you’ll give this recipe another try. Feel free to message me on FB with additional questions or send me an email.
Thanks so much. I have a lady I bake cakes for thought I would try the egg nog and take her some to try.
You are welcome, Judy!
What type of glaze is on the cake? How come it’s not in the directions?
Apologies Chris. It was an honest mistake. The recipe is update with glaze instructions.
Hi you didn’t say how to make the syrup to go on top of the cake you said that you used eggnog and confectioners sugar.
Thanks for catching, Quatisha. I’ve update the recipe!
Have a great day.
Or maybe put some bourbon in the icing as long as it is an adults only cake, LOL
I love it, Diane! This cake is so easy to make we could do one with bourbon icing and one without!
I have a question for you. Can you use salted butter instead?
Hey there Wendolyn!
Yeah, you can absolutely use salted butter instead! I’ve made it in the past with salted butter, and it doesn’t really make a significant difference in flavor or texture, so feel free to use salted butter instead. I hope you enjoy the recipe, let me know how it turns out, and if you have anymore questions I’d be happy to help! Have a Happy Thanksgiving!