Delicious Eggnog Pound Cake with Irresistible Eggnog Glaze: Your Ultimate Holiday Dessert!

Eggnog. It’s a flavor that evokes strong opinions – you either count down the days until its return or you steer clear. In our home, it’s an annual obsession for three of us. The hunt begins the day after Halloween, and within days, that first precious jug of creamy, spiced goodness finds its way into our fridge. For the brief 7-8 weeks it graces grocery store shelves, it’s a weekly, sometimes bi-weekly, purchase. My son and youngest daughter eagerly anticipate their small glass after school, a delightful afternoon ritual that perfectly captures the spirit of the season. We simply can’t get enough of that unique, custardy, vanilla-infused deliciousness. It’s the quintessential taste of the holidays, and we love finding new ways to enjoy it beyond just a glass.

The Irresistible Allure of Eggnog in Baking

That distinctive taste, a harmonious blend of eggs, cream, sugar, and warming spices like nutmeg and vanilla, makes eggnog truly special. While it’s delightful on its own, its rich profile also makes it an incredible ingredient in baking. I’ve previously ventured into making Eggnog Fudge, which was a huge hit, but I craved something more substantial, something that could serve as a centerpiece dessert or a thoughtful homemade gift. That’s when the idea of an Eggnog Pound Cake truly took hold. A pound cake offers a dense, moist, and tender crumb, providing the perfect canvas to showcase eggnog’s complex flavor without overwhelming it.

Crafting the Perfect Holiday Centerpiece: Our Eggnog Pound Cake

This isn’t just any pound cake; it’s a celebration of holiday flavors, designed to delight anyone who takes a bite. The cake itself isn’t overly “eggnoggy” – instead, it offers a beautifully balanced flavor that clearly distinguishes it from a simple vanilla cake. You know it’s eggnog, but it’s subtle enough to appeal to a wider audience, making it an excellent choice for parties and family gatherings. But the real showstopper? The glaze. Oh, the glaze! It’s truly the “icing on the cake,” literally and figuratively, amplifying the eggnog essence and adding a beautiful sheen and extra layer of sweetness and moisture. This cake promises to be a memorable addition to your holiday baking repertoire, and it makes an incredibly thoughtful and impressive gift.

Baking Your Own Eggnog Pound Cake: A Step-by-Step Guide

Creating this festive pound cake is a rewarding experience, and following a few key steps will ensure a perfect result every time. The process is straightforward, yielding a deliciously moist cake that’s bound to become a holiday tradition.

Key Ingredients for Success

Before you begin, ensure all your cold ingredients, especially the butter and eggs, are at room temperature. This is crucial for achieving that light, creamy texture when mixing and helps prevent your batter from curdling. The quality of your eggnog will also shine through, so pick your favorite brand!

The Baking Process Explained

Prepare Dry Ingredients: Sifting together flour, baking powder, salt, and nutmeg isn’t just about combining them; it’s about aerating the flour and ensuring an even distribution of leavening agents and spices. This prevents lumps and contributes to a finer crumb in your finished cake. Set this aside, ready for incorporation.
Creaming Butter and Sugar: This is the foundation of a classic pound cake. Begin by creaming the room-temperature butter until it’s smooth and pliable. Gradually add the sugar, beating on medium speed until the mixture becomes light, fluffy, and noticeably paler in color. This process incorporates air, which is essential for the cake’s texture.
Adding Eggs and Vanilla: Introduce the eggs one at a time, beating thoroughly after each addition. Each egg should be fully incorporated before the next is added, again to maintain the airy structure. Finish by mixing in the vanilla extract, which complements the eggnog flavor beautifully.
Alternating Wet and Dry: This technique is vital for a smooth, uniform batter. Begin and end with the flour mixture, alternating with additions of eggnog. Mix only until just combined to avoid overmixing, which can lead to a tough cake. The goal is a smooth, luscious batter.
Baking to Perfection: Spoon your prepared batter into greased and floured loaf pans or a bundt pan. Bake in a preheated 350-degree oven for 50-55 minutes. The true test of doneness is when a toothpick inserted into the center comes out clean. Allow the cake to rest in the pan for about 20 minutes; this helps it firm up and prevents it from breaking when you invert it onto a wire rack to cool completely.
The Glorious Glaze: Once the cake is completely cool, prepare the glaze. Whisk powdered sugar with 1-2 tablespoons of eggnog, adding more eggnog gradually until you reach your desired pouring consistency. A thicker glaze will set more opaque, while a thinner one will be more translucent. Spoon this delightful glaze over your cooled cake, allowing it to drip down the sides for a beautiful finish. Let the glaze set for a few hours before slicing and serving, or storing.

Tips for a Flawless Eggnog Pound Cake

Room Temperature Ingredients: As mentioned, this is paramount. Cold ingredients won’t emulsify properly, leading to a lumpy batter and a less tender cake.
Do Not Overmix: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour too much, resulting in a dense, dry, or tough cake.
Proper Pan Preparation: Greasing and flouring your pan thoroughly prevents sticking. For bundt pans with intricate designs, consider a baking spray with flour.
Test for Doneness: The toothpick test is reliable. If it comes out with moist crumbs, it’s not quite ready. If it’s clean, it’s perfect!
Cool Completely: Resist the urge to glaze a warm cake. The glaze will simply melt and soak in, rather than forming a beautiful, set layer. Patience is key!
Storage: Store your glazed pound cake at room temperature in an airtight container for up to 3-4 days. For longer storage, it can be frozen for up to 2-3 months. Wrap slices tightly in plastic wrap and then foil.

Serving and Gifting Your Festive Creation

This Eggnog Pound Cake is incredibly versatile. It makes a wonderful holiday breakfast or brunch item, pairs perfectly with a cup of coffee or tea, or can be the crowning jewel of your dessert spread. For those who adore eggnog, serving it alongside a small glass of the creamy drink is a fantastic idea. As a gift, it’s truly special. A homemade pound cake, beautifully wrapped, speaks volumes. You can present it in a festive gift box, perhaps with a ribbon and a sprig of holly, for friends, family, or neighbors. It’s a heartfelt gesture that embodies the warmth and generosity of the holiday season.

Whether you’re a lifelong eggnog enthusiast or looking to expand your holiday baking horizons, this Eggnog Pound Cake with its irresistible glaze is a recipe you’ll cherish. Its comforting flavors and tender crumb make it an instant classic that will undoubtedly earn you rave reviews. Enjoy the process of baking and the joy of sharing this wonderful seasonal treat!

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Eggnog Pound Cake Recipe

Ingredients

For the Cake:

3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups eggnog

For the Eggnog Glaze:

1 cup powdered sugar
1-2 tablespoons eggnog (or milk, if preferred)

Instructions

Prepare Dry Ingredients: Sift together flour, baking powder, salt, and nutmeg in a medium bowl. Set aside.
Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room-temperature butter on medium speed until smooth and light. Gradually add the granulated sugar, beating until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
Combine Wet and Dry: With the mixer on low speed, alternately add the flour mixture and eggnog to the butter mixture, beginning and ending with the flour. Mix just until combined and smooth. Be careful not to overmix.
Bake the Cake: Spoon the batter evenly into two greased and floured 9-inch loaf pans, or one bundt pan. Bake in a preheated 350°F (175°C) oven for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let the cake rest in the pan for 20 minutes before carefully inverting it onto a wire rack to cool completely.
Make and Apply Glaze: Once the cake is completely cooled, prepare the glaze. In a small bowl, whisk together powdered sugar and 1 tablespoon of eggnog. Add more eggnog (a teaspoon at a time) until you reach your desired consistency – a thick but pourable glaze. Spoon the glaze evenly over the cooled cake. Allow the glaze to set for a few hours before serving or storing for the best results.

Notes

Recipe adapted from ChocolateChocolateandmore.com. Ensure all cold ingredients like butter and eggs are at room temperature for the best results.

Did you make this recipe?

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Still Craving More Cake? Explore Our Other Favorites!

If you’ve loved this Eggnog Pound Cake, you’re in for a treat with some of our other beloved cake recipes. Each one is perfect for different occasions, offering a variety of flavors and textures to satisfy any sweet tooth.

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