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Moist Creamy Eggnog Pound Cake

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A rich and tender pound cake infused with creamy eggnog and warm holiday spices, perfect for cozy holiday gatherings and gifting.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) eggnog
  • 2 1/2 cups (312g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Optional: rum extract or 2 tablespoons dark rum/bourbon
  • Optional glaze: powdered sugar and eggnog

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly with butter and a light dusting of flour.
  2. In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the sifted flour, baking powder, salt, ground nutmeg, and ground cinnamon.
  5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the eggnog, beginning and ending with the dry ingredients. Mix each addition just until combined.
  6. Check the batter consistency; it should be thick but pourable and creamy. Add a splash more eggnog if too stiff, but do not overdo it.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 60-70 minutes, testing doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too quickly.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Optional: Whisk powdered sugar with a splash of eggnog to make a glaze and drizzle over the cooled cake.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid toughness. Tent with foil if cake browns too fast. Cake tastes better the next day. Optional glaze adds festive finish. Can substitute eggnog with milk or cream mixed with vanilla and nutmeg if needed.

Nutrition

Keywords: eggnog pound cake, holiday dessert, creamy pound cake, moist cake, Christmas cake, festive cake, easy pound cake

Find it online: https://norasfoods.com/moist-creamy-eggnog-pound-cake-recipe-for-perfect-cozy-holidays/