Eggnog pound cake makes a delicious Christmas dessert, or package it up to give as a homemade gift!
Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway.
The participants for Christmas Week are:
Christmas is the time for one of my favorite flavors: eggnog. I can only take a straight glass of eggnog in small doses. But I can eat my weight in eggnog flavored baked goods. Or drink my weight in eggnog-flavored lattes (thank you to a certain coffee chain for bringing that flavor back this year!).
This eggnog pound cake is a particular favorite because traditional pound cake is one of my favorite kinds of cake. I love how dense and rich the cake is, not to mention the fact that you can get away with eating this cake for breakfast.
This pound cake gets a double dose of eggnog. It's an ingredient in the cake, and also in the glaze. If that's too much eggnog for you, omit the glaze and simply dust the top of the cake with powdered sugar. Or even leave it plain, and serve with vanilla ice cream.
It's a very easy cake to make from scratch; it follows the mixing method of most from-scratch cakes. If you don't own a 9-inch loaf pan (or you just want more cake, I won't judge), you can double the recipe and bake it in a bundt or tube pan. Bake at the same temperature as directed in the recipe, for 70 to 80 minutes.
For the cake:
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 8 tablespoon unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup egg nog
For the glaze:
- ½ cup powdered sugar
- 2 teaspoon to 3 eggnog
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, stir together the flour, baking powder, salt, nutmeg and cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until fluffy and pale in color.
- Add in the eggs, one at a time, beating well and scraping down the bowl after each addition.
- Combine the eggnog and vanilla in a measuring cup.
- With the mixer on low speed, add about a third of the flour mixture and mix until combined. Add half of the eggnog/vanilla mixture and mix until combined. Add another third of the flour, then the remaining eggnog, then the remaining flour mixture. Stir on low speed until the batter is smooth.
- Scrape the batter into a 9 inch loaf pan sprayed with nonstick cooking spray. Bake for 50 to 60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan on a cooling rack for 20 minutes before removing from the baking pan to cool completely on the wire rack.
- For the glaze, whisk together the egg nog and powdered sugar, adding egg nog until desired consistency. Drizzle over the cooled pound cake. Let the cake sit at room temperature for a few hours for the glaze to set before serving or storing wrapped in the refrigerator.
Adapted from Ina Garten
Recipes from Day 1 of Christmas Week! Please visit all our talented participants:
- Pistachio Brittle from Cravings of a Lunatic
- Coconut Lemon Raspberry Bundt Cake from Desserts Required
- Peppermint Bark from Poet in the Pantry
- Eggnog Pound Cake from The Redhead Baker
- Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
- Chocolate Fruit 'n Nut Bites from All Roads Lead to the Kitchen
- Fancy Chocolate Covered Marshallows from Hezzi-D's Books and Cooks
- Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
- Marzipan Fruits from The Little Ferraro Kitchen
- Eggnog Truffles from Crumb: A Food Blog
- Peppermint Fudge from The Bitter Side of Sweet
- Dark Chocolate Peppermint Cupcakes from Amee's Savory Dish
- Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
- Christmas Sweets and Treats from Food Done Light
- Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
- Chanukah Olive Oil Cookies from Mother Would Know
- Coconut Pralines from Food Lust People Love
- Blueberry Overnight Sweet Rolls from My Catholic Kitchen
- Chocolate Chip Shortbread Cookies from Daily Appetite
- Chocolate Dipped Gingersnaps from Try Anything Once Culinary
- Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
- Dark Chocolate Almond Cheesecake Cups from Savory Experiments
- Bourbon Soaked Eggnog Cake from Cooking In Stilettos
- Ginger Snap Cocktail from Food Babbles
- No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
- Easy White Chocolate Peppermint Fudge from Big Bear's Wife
- Easy Cream Cheese Cookies from Everyday Southwest
- Gingerbread Cookie Bars from From Gate to Plate
- Molasses Ginger Cookies from Karen's Kitchen Stories
- Caramel Bacon Bark from Dixie Chik Cooks
- Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
- Easy Macadamia Cashew Brittle from Aloha Flavor