If you like eggnog or pound cake, this eggnog pound cake the holiday dessert for you. I was concerned that you wouldn’t be able to really taste the eggnog, but believe me you can. This really is a yummy cake, and it is great when you have to take a dessert somewhere because it is fairly sturdy and doesn’t need to stay hot or cold.
This is an adaptation of this Two Step Pound Cake from Southern Living via My Recipes with icing that is an adaptation of the icing in this recipe from Oxmoor House also via My Recipes. I love this pound cake because it is good and super easy, but the eggnog definitely adds another degree of deliciousness. I also added an eggnog fudge icing that you will want to eat right by itself!
Eggnog Pound Cake
Prep
Cook
Total
Yield 12
Ingredients
Cake
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups (4 stick) butter, at room temperature
- 3/4 cup eggnog
- 6 eggs
- 2 tsps. vanilla
- 1/4 tsp. nutmeg
Icing
- 1/4 cup (1/2 stick) butter
- 3/4 cup sugar
- 1/2 cup eggnog
- 1 cup plus 2 Tbsps. confectioners’ sugar
Instructions
Cake
- Preheat oven to 325 degrees.
- Grease and flour a 12 cup bundt pan.
- Layer ingredients in order in the bowl of a large stand mixer.
- Using the paddle attachment, mix on low for 1 minute. Turn the mixer off and scrape down the sides of the bowl.
- Turn the mixer back on to medium and mix for another 2 minutes.
- Pour batter into prepared pan and bake for approximately 1 hour and 30 minutes or until a long pick inserted into the center comes out clean.
- Remove from the oven and set pan on a wire rack to cool 10 minutes.
- To remove cake from the pan, set the wire rack on top of pan and invert. Allow cake to cool completely before icing. It usually takes mine about 1 hour and 30 minutes to cool completely.
Icing
- Place confectioner’ sugar in the bowl of a mixer fitted with the whisk attachment.
- In a medium saucepan, bring butter, sugar, and eggnog to a boil.
- Boil for 3 minutes.
- Pour eggnog mixture over confectioners’ sugar.
- Mix on medium just until well combined and there are no lumps. You don’t want to let it cool too much because it gets firm.
- Drizzle icing over cake.
Courses Dessert
Source: Adapted from Southern Living and Oxmoor House via My Recipes.
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