Eggnog Pound Cake

There’s something undeniably comforting about a slice of rich, moist pound cake, especially when it’s infused with the warm, festive flavors of eggnog. This Eggnog Pound Cake brings together the creamy depth of eggnog with classic spices like nutmeg and cinnamon, creating a cake that’s perfect for holiday gatherings or any time you want a touch of seasonal magic. It’s dense yet tender, packed with buttery goodness, and just sweet enough to satisfy your dessert cravings without being overpowering. Plus, it’s made with simple ingredients that you probably already have on hand!

Why Cooks Rave About It

What makes this Eggnog Pound Cake stand out is its blend of nostalgic holiday flavors with the classic pound cake texture. Cooks love how the cake stays moist for days, thanks to the combination of milk and heavy cream, which also adds a subtle richness. The warming spices—nutmeg and cinnamon—are perfectly balanced, enhancing the eggnog flavor without taking over. It’s a cake that feels like a cozy hug in every bite.

This recipe is versatile too. Whether you’re slicing it for a winter brunch, serving it with a dusting of powdered sugar, or pairing it with a drizzle of your favorite glaze, it always impresses. And if you’re someone who loves experimenting with seasonal twists, this cake is a fantastic base for creative add-ins.

What You’ll Need

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup heavy cream

Tools of the Trade

• 9×5-inch loaf pan – for that classic pound cake shape and even baking
• Electric mixer or stand mixer – to cream butter and sugar smoothly
• Mixing bowls – for dry and wet ingredients
• Measuring cups and spoons – essential for precise measurements
• Cooling rack – to cool the cake properly and keep the crust crisp
• Spatula – for folding ingredients gently and scraping bowls clean

Step-by-Step: Eggnog Pound Cake

Step 1: Prep Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly with butter or baking spray, then lightly dust with flour to ensure the cake releases easily after baking. Set aside.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon. This ensures that the spices and leavening agents are evenly distributed.

Step 3: Cream Butter and Sugar

Using your electric mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy. This usually takes about 3-4 minutes and is crucial for a tender crumb.

Step 4: Add Eggs and Vanilla

One at a time, add the eggs to the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract to enhance the flavor profile.

Step 5: Alternate Adding Dry Ingredients and Milk Mixture

In a small bowl, combine the milk and heavy cream. Add the dry ingredients to the batter in three additions, alternating with the milk and cream mixture in two additions. Start and end with the dry ingredients. Beat on low speed just until combined after each addition to avoid overmixing.

Step 6: Pour Batter and Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil.

Step 7: Cool and Serve

Let the cake cool in the pan for about 15 minutes before transferring it to a cooling rack. Allow it to cool completely to room temperature before slicing – this helps the flavors develop and the texture set perfectly.

Seasonal Spins

• Add a handful of chopped pecans or walnuts for added crunch and warmth.
• Fold in 1/2 cup dried cranberries or cherries for a tart contrast.
• Swap the vanilla extract with almond extract for a nutty twist.
• Drizzle with a simple glaze made from powdered sugar and eggnog for extra indulgence.
• Serve alongside a scoop of vanilla ice cream or whipped cream for a festive dessert.
• Try layering slices with Cranberry Orange Pound Cake for a multi-flavored holiday treat.
• Pair it with a warm cup of spiced cider or a cozy mug of hot chocolate.

Flavor Logic

The magic of this Eggnog Pound Cake lies in the harmonious balance of ingredients. The combination of baking powder and baking soda ensures the cake rises perfectly, while the salt enhances the sweetness and spices.

• Nutmeg and cinnamon: Classic holiday spices that mimic the flavor of traditional eggnog, adding warmth and depth.
• Butter: Provides richness and moisture, contributing to the dense yet tender crumb.
• Eggs: Bind the ingredients and add structure, crucial for a pound cake’s signature texture.
• Milk and heavy cream: These dairy components add extra moisture and a silky mouthfeel that elevates the cake beyond an ordinary loaf.
• Vanilla extract: Amplifies the sweetness and rounds out the flavors, keeping the cake aromatic and inviting.

Refrigerate, Freeze, Reheat

Storing this cake properly ensures you get the best texture and flavor every time you slice it.

• Refrigerate: Wrap the cooled cake tightly in plastic wrap and store it in the refrigerator for up to one week. Bring to room temperature before serving to restore softness.
• Freeze: For longer storage, slice the cake and wrap individual pieces in plastic wrap and foil, then place in a freezer-safe bag. It will keep for up to three months. Thaw overnight in the refrigerator.
• Reheat: Warm slices gently in a microwave for 15-20 seconds or in a low oven (300°F/150°C) for about 10 minutes to revive that just-baked softness.

Your Top Questions

Can I substitute the heavy cream with something lighter?

Yes, you can replace the heavy cream with additional milk or a plant-based milk like coconut milk if you prefer a lighter option. However, keep in mind that heavy cream adds richness and moisture that slightly impacts the cake’s texture.

Is it possible to make this cake dairy-free?

Absolutely! Use a dairy-free butter substitute and replace the milk and heavy cream with unsweetened almond, coconut, or oat milk. Just be sure these alternatives are suitable for baking to maintain the right consistency.

How do I know when the pound cake is fully baked?

The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is done. The edges will also start to pull away slightly from the pan.

Can I add a glaze or frosting to this cake?

Yes, a simple powdered sugar glaze with a splash of eggnog or vanilla extract complements the cake beautifully. For something richer, a cream cheese frosting or a drizzle of caramel sauce works wonders.

Try These Next

• Cranberry Orange Pound Cake – A bright and zesty alternative perfect for holiday brunch.
• Gingerbread Loaf With Vanilla Glaze – For those who love warm spices and a touch of sweetness.

Let’s Eat

Now that your Eggnog Pound Cake is baked to golden perfection, it’s time to enjoy! Slice it thick for a decadent breakfast treat or serve small pieces alongside coffee or tea for an afternoon delight. This cake also shines as a festive dessert, especially when paired with whipped cream or a dusting of cinnamon sugar. The inviting aroma and nostalgic flavors will have everyone coming back for seconds. Whether it’s a cozy night in or a holiday celebration, this cake brings warmth and smiles to the table. Enjoy every bite!

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