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Best eggnog pound cake recipe for your holiday table! Old fashioned eggnog pound cake recipes with rum extract and freshly grated nutmeg are full of amazing holiday flavors! If you love simple eggnog cake recipes, you've got to try this pound cake recipe with eggnog! It's one of the best Christmas cakes you'll make!
Servings: 18 slices
Calories: 386kcal
Equipment you may need
Ingredients
- 1 ½ cup (341 g) salted butter - room temperature
- 2 tablespoon (30 ml) vegetable oil
- 2¼ cups (400 g) granulated sugar
- 5 large eggs - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 1 teaspoon (5 ml) rum extract - or 1 ½ teaspoon dark rum, if you like
- 3 cups (360 g) cake flour - measured by weight using a kitchen scale or with the spoon and level method
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon (1 g) freshly ground nutmeg - or ½ teaspoon store-bought ground nutmeg
- 1 cup (237 ml) eggnog - room temperature
Eggnog Glaze
- 2 cups (240 g) powdered sugar
- ⅓ cup (79 ml) eggnog - plus more as needed
- ground nutmeg or sparkling sugar - for sprinkling (optional)
Instructions
- Preheat oven to 325℉.
- Cream butter and sugar in a stand mixer or with a hand mixer until light and fluffy, about 5 minutes, scraping sides of the bowl as needed. Mix in vegetable oil.1 ½ cup salted butter, 2¼ cups granulated sugar, 2 tablespoon vegetable oil
- Mix in eggs one at a time, followed by extracts. Scrape sides and bottom of the bowl.5 large eggs, 2 teaspoon pure vanilla extract, 1 teaspoon rum extract
- In a separate bowl, whisk together cake flour, baking powder, and nutmeg.3 cups cake flour, ½ teaspoon baking powder, ¼ teaspoon freshly ground nutmeg
- Alternate folding in flour mixture and eggnog to batter, starting with ⅓ of flour, then ½ of eggnog, then repeat and finish with remaining ⅓ of flour mixture, folding until just barely combined.1 cup eggnog
- Spray Bundt pan with baking spray or brush with cake goop (see note). Spoon batter into pan and tap firmly on counter to eliminate air bubbles.
- Bake in preheated oven 80-90 minutes, or until a toothpick in the center of the cake comes out clean. To be sure, use an instant-read thermometer to make sure the cake is 210℉.
- Let cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
Eggnog Glaze
- Combine powdered sugar and eggnog in a bowl and whisk well. Add more eggnog, a little at a time, until your desired consistency is reached.2 cups powdered sugar, ⅓ cup eggnog
- Drizzle glaze over cooled cake and top with grated nutmeg or sparkling sugar, if desired.ground nutmeg or sparkling sugar
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Notes
To make "cake goop," add equal parts butter-flavored shortening, vegetable oil, and flour in a bowl. Use a hand mixer or stand mixer to mix until smooth. Pour leftover cake goop into an airtight container for future use.
Storage and Freezing: You can store this old fashioned eggnog cake at room temperature, covered in a domed cake stand, for up to 3 days, or in the fridge in an airtight container for up to 5 days.
You can also freeze this cake, well wrapped, for up to two months.
Eggnog Pound Cake with Cake Mix: I prefer to make my eggnog cake recipes from scratch, but you can definitely make this old fashioned eggnog pound cake using cake mix! Just pick up a vanilla cake mix!
Here's how you do it: just replace the water in the box directions with eggnog, replace the oil with 2 sticks of butter, add an extra egg and a little nutmeg, and bake according to the Bundt cake instructions on the box until a toothpick entered into the cake comes out clean. Finish it with my simple eggnog glaze for that homemade touch.
Nutrition
Serving: 1 slice | Calories: 386 kcal | Carbohydrates: 52 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 103 mg | Sodium: 164 mg | Potassium: 77 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 587 IU | Vitamin C: 0.3 mg | Calcium: 47 mg | Iron: 1 mg
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!