Eggnog Pound Cake

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Eggnog pound cake is everyone’s favorite pound cake with a holiday twist. With a tender crumb and so easy to make, enjoy it all season long!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: North American

Servings: people

Calories: 527kcal

Author: Jolina

Preheat your oven to 325F. Then grease your bundt pan (see notes) and set aside.
In a large bowl, combine flour, baking soda, salt, nutmeg and cinnamon. Set aside.
3 cups all purpose flour, ¼ tsp baking soda, ½ tsp salt, ¼ tsp ground nutmeg, ¼ tsp ground cinnamon
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy (about 5 minutes).
1 cup unsalted butter, 3 cups granulated sugar
Switch to low speed and add eggs one at time, making sure it's incorporated well before adding the next one.
6 large eggs
Stir in vanilla and rum or brandy, if using.
1 tsp vanilla extract, 1 tsp rum or brandy
Add in a third of your flour mixture then half of your eggnog. Then another third of your flour, the rest of your eggnog and finally the last of your flour, making sure to combine well after each addition.
1 cup eggnog
Transfer the batter into prepared pan and bake for 60-75 minutes (see notes). The cake is done when it starts pulling away from the sides of the pan and if a tester inserted in the middle comes out clean or with minimal dry crumbs clinging to it.
Take out from oven and let cool in the pan for 10 minutes before removing the cake from the pan and transferring to a wire rack to cool completely.
Drizzle with eggnog glaze while the cake is still warm.

Mix confectioner's sugar and eggnog in a small bowl until the sugar completely dissolves and the consistency becomes thick but still pourable.
¾ cup confectioner's sugar, 3 tbsp eggnog

You can use a 12-cup bundt pan, 2 regular sized loaf pans or a tube pan. Baking time will vary based on the pan you use. When I use loaf pans, the cakes are done in 60 minutes. On a bundt pan, it's done baking in 65 minutes. A tube pan takes a little longer. Every oven is different so watch your cakes - just don't test for doneness too soon. Wait about an hour before checking.
If you see that your cake is browning (especially on the edges) too soon and your cake is still slightly underbaked in the middle, loosely cover the cake with aluminum foil and continue baking.
See the post for more baking tips, a bundt pan troubleshooting guide, FAQs and more.