Eggnog Pound Cake

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Rich, velvety, and infused with the warm holiday charm of nutmeg and eggnog, this Eggnog Pound Cake is everything festive in one elegant swirl. Baked to golden perfection in a Bundt pan and drizzled with a creamy glaze, each slice is dense yet tender, with a melt-in-your-mouth texture that makes it impossible to stop at just one piece. This cake isn’t just dessert — it’s a celebration.

Whether you’re hosting a cozy holiday gathering or looking to elevate a simple winter dinner party, Eggnog Pound Cake is your showstopper. Its subtle spice, moist crumb, and indulgent flavor are a nostalgic nod to the classic holiday drink, transforming it into a buttery cake that pairs beautifully with a hot cup of coffee or chilled glass of eggnog.

Why You’ll Love This Eggnog Pound Cake

• It’s an easy yet elegant dessert with a stunning presentation.
• The festive eggnog flavor is perfect for winter celebrations.
• It’s rich, moist, and perfectly spiced — just the right balance of comfort and decadence.
• Great for make-ahead baking: the flavor deepens the next day.

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Preparation Phase & Tools to Use (Essential Tools and Equipment)

• Bundt Pan: Crucial for the iconic ring shape and even baking; a well-greased Bundt ensures easy release.
• Stand Mixer or Hand Mixer: Needed to cream the butter and sugar properly — this step is essential for a light, airy cake structure.
• Mixing Bowls: At least two, for separating dry and wet ingredients before combining.
• Sifter: To aerate the flour and prevent lumps, helping achieve a smooth batter.
• Rubber Spatula: Great for scraping down the bowl and folding the final batter.
• Wire Rack: For cooling the cake evenly and preventing soggy bottoms.

These tools help streamline the process and guarantee consistent results.

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Preparation Tips

Make sure all your ingredients, especially butter, eggs, and eggnog, are at room temperature before starting. This ensures they blend smoothly and give you a uniform batter. When creaming butter and sugar, take your time — 4–5 minutes isn’t too long. This step builds air into the cake, giving it lift. Don’t overmix once the flour is added; gentle folding preserves the tender texture. Finally, let the cake cool in the pan for about 10–15 minutes before turning it out — this helps it hold its shape and prevents breakage.

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Ingredients for this Eggnog Pound Cake

• 3 cups all-purpose flour (sifted)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup full-fat eggnog (store-bought or homemade)
• 1 tablespoon vanilla extract
• Optional: 1 tablespoon dark rum or bourbon (for extra flavor)

For the Glaze:

• 1 1/2 cups powdered sugar
• 2–3 tablespoons eggnog (adjust for desired consistency)
• Pinch of ground nutmeg for garnish (optional)

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Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Generously grease and flour a 10- to 12-cup Bundt pan. You can use a baking spray that contains flour for added ease. Set aside.

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Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the sifted flour, baking powder, salt, and ground nutmeg. This ensures all the dry ingredients are evenly distributed and lump-free.

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Step 3: Cream Butter and Sugar

In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar together on medium speed for 4 to 5 minutes, or until the mixture is light and fluffy. This step is critical for incorporating air into the batter.

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Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally to make sure everything is well combined.

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Step 5: Combine Wet Ingredients

In a separate small bowl or measuring cup, whisk together the eggnog, vanilla extract, and optional dark rum or bourbon. This adds a boost of flavor to the cake.

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Step 6: Alternate Adding Dry and Wet

Reduce the mixer speed to low. Add the dry ingredients to the creamed butter mixture in three parts, alternating with the eggnog mixture. Start and end with the dry ingredients. Mix just until combined — don’t overmix.

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Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil during the last 15 minutes.

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Step 8: Cool and Release

Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then, gently invert it onto a wire rack to cool completely before glazing.

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Step 9: Make the Glaze

In a small bowl, whisk the powdered sugar and eggnog together until smooth and pourable. Drizzle the glaze over the cooled cake and finish with a light dusting of nutmeg if desired.

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Notes

Eggnog Pound Cake gets better with time — it’s one of those cakes where the flavor intensifies after resting for a day. The crumb becomes even more moist and the nutmeg and eggnog notes deepen beautifully. This is a perfect make-ahead dessert for busy holidays. You can also customize it by using homemade eggnog for an even richer taste or adding a splash of your favorite spirit to the batter or glaze.

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Watch Out for These Mistakes While Cooking

• Not using room temperature ingredients: Cold butter or eggs can lead to an uneven batter and dense texture.
• Overmixing the batter: Once you add the flour, mix just until combined. Overmixing can make the cake tough.
• Skipping the sifting step: Skipping this can cause lumps and lead to uneven texture in the cake.
• Not properly greasing the Bundt pan: A Bundt pan’s shape can trap the cake. Always grease thoroughly and dust with flour or use a baking spray with flour.
• Opening the oven too early: Doing this before the cake is set can make it collapse. Wait until at least 50 minutes in before checking.

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Storage Instructions

Wrap the cooled cake tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. You can also freeze the cake (whole or in slices) for up to 2 months; thaw overnight in the fridge or on the counter. Avoid glazing before freezing — add the glaze after thawing.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 430
• Total Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 170mg
• Carbohydrates: 56g
• Fiber: 1g
• Sugar: 38g
• Protein: 5g

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Frequently Asked Questions

Can I use low-fat eggnog?

Yes, but the texture and flavor will be slightly lighter. Full-fat eggnog gives the best richness.

Can I make this cake without alcohol?

Absolutely. The rum or bourbon is optional and the cake will still taste wonderful without it.

What’s the best way to grease a Bundt pan?

Use a baking spray that contains flour or manually grease with butter and dust with flour, making sure to get into every groove.

Can I use a different type of pan?

Yes, a tube pan can work. You can also divide the batter between two loaf pans, but adjust the baking time accordingly.

How long will the glaze stay fresh?

The glaze will set nicely and stay fresh for a few days at room temperature. If refrigerated, it may harden slightly.

Can I add nuts or dried fruit?

You can fold in chopped pecans or dried cranberries for texture and festive flavor, about 1/2 cup.

What if I don’t have nutmeg?

You can substitute with a dash of cinnamon or a mix of pumpkin pie spice, though it won’t taste exactly the same.

Is this cake kid-friendly?

Yes! Just skip the alcohol and it becomes a delicious treat for all ages.

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Conclusion

Eggnog Pound Cake is a seasonal delight that combines the rich, creamy flavor of eggnog with the comforting density of a classic pound cake. Whether you’re enjoying a slice for breakfast, dessert, or gifting it to loved ones, it’s a guaranteed holiday hit. With simple ingredients and a bit of festive flair, this cake will quickly become a winter favorite in your baking rotation.

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