This heavenly eggnog pound cake is a perfect dessert for Christmas! It’s a total crowd pleaser; people will beg you for the recipe.
I’m a bit late getting this recipe to you. It’s unfortunate because this eggnog cake is a perfect dessert for Christmas. Alas, vacation has been distracting and my blog has taken a backseat.
The good news is that this cake will also be a fabulous addition to any New Years Eve party!
Every year I turn eggnog into a new dessert. Previously I’ve used it in cupcakes, ice cream and cookies. The only logical next recipe was cake!
I love poundcake. It’s easy to prepare and there’s something so satisfying about the moist, dense consistency and natural eggy flavor. The rum glaze and fresh grated nutmeg are the perfect finishing touch.
Eggnog Pound Cake with Rum Glaze
Ingredients
For the cake:
- 8 ounces cake flour
- 1 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 ounces unsalted butter, room temperature
- 8 ounces granulated sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup eggnog, room temperature
For the glaze:
- 1 tablespoon dark rum
- 1 tablespoon eggnog
- 1/2 cup confectioners' sugar
Instructions
Prepare the cake:
- Preheat the oven to 325 degrees F and place an oven rack in the center position. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
- Whisk the flour, nutmeg, cinnamon, and salt together and set aside.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl and mix on high speed for another 30 seconds. Turn the mixer speed down to medium-low and add the room temperature eggs, one at a time, allowing them to incorporate completely before adding the next. Scrape down the sides of the bowl, add the vanilla and eggnog and then mix again until everything is just combined.
- On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined.
- Pour the batter into the reserved loaf pan and smooth the top with a spatula.
- Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then gently flip onto a cooling rack. Allow the cake to cool to room temperature.
- While the cake is cooling, prepare the glaze: Whisk together dark rum, eggnog, and confectioners’ sugar until smooth.
- Before serving, drizzle the glaze over the cake.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Gorgeous, I love the rum glaze!
You are not late! There is still time to make this beautiful cake. :-) Merry Christmas!
Oh man that looks delicious! Thanks for sharing and Happy Holidays :)
Such a lovely color on that cake!! And eggnog is one of my favorite flavors. I’d be all over this :) Happy Holidays!!!
I think you just turned me into an eggnog fan! This looks amazing!!
Delicious looking cake! Merry Christmas, Jen!
it looks delish!
Pound cake is my ultimate weakness, and I’m sure it’s even better with eggnog!
I love rum poundcake – an eggnog version sounds even better!
OMG what a GREAT idea for a cake, I am sure this tasted oh so rich!! PS- I am ALWAYS on board for adding alcohol to baking!
This is something I like a lot. Will make a perfect treat for NYE party.
Looks great! It’s funny that while I’m not a big fan of drinking eggnog (maybe I should try it with alcohol), I like it as an ingredient. I used it in the place of milk in French toast twice in December. :)
Nice addition to the pound cake family. Really tasty.
This Cake Looks Delicious, I Love Using Eggnog For Seasonal, Festive Dishes.
I love a good pound cake too, but that rum glaze especially is calling my name in this recipe! I’m really not a big eggnog drinker but that doesn’t stop me from thinking that this cake would be incredible. :)