A slice of Eggnog Pound Cake is the perfect holiday treat! Warm pound cake, infused with creamy eggnog and topped with an eggnog glaze! Santa loves these!
Why you'll love this recipe!
- Easy - just whisk ingredients together and pour into the pan and bake! That's it!
- Simple ingredients - pound cake mix, eggnog, eggs and nutmeg
- Versatile - make into mini eggnog pound cakes or a regular size loaf
Here's what you'll need:
- You'll want to use a hand mixer and either four (4)- 5¾ X 3¼"-inch mini loaf pans or a regular 9 x 5"-inch loafpan.
- Be sure to grease the pans first!
How to make it:
Combine pound cake mix, eggnog, nutmeg and 2 whole large eggs in a large bowl.
Mix together with hand mixer for about 3-4 minutes until batter is well combined.
Pour batter into greased loafpans; bake on upper rack at 350ºF for about 30-minutes.
Once cakes are done, allow to cool on rack; combine glaze ingredients and drizzle over slightly cooled pound cakes
- See recipe notes about the baking pans
- Grease the pans first; I use a pastry brush to coat the pan--especially good if you use the throw-away aluminum pans-they have so many crevices in them.....
- The batter will be thick; spoon it into pans then shake the pan to level out the eggnog batter
- Test for doneness with toothpick inserted into center
- Allow cakes to cool a little before drizzling the eggnog glaze over them
- Mini loaves take about 30-minutes; a large loaf takes about 45-50 minutes to bake
Can I make this in a Bundt pan?
You can use this recipe to make a full-size eggnog pound cake in a Bundt pan. I'd recommend you double the glaze recipe just to be safe...plus that, you can never have enough eggnog glaze!
Metal vs Aluminum pans:
I tried this recipe in two different pans - metal and "throw-away" aluminum. Since the batter is thick, I had to spoon it in, so some pans got more batter than others.
Result: the metal pans yielded a smoother, more defined eggnog pound cake than the throw-away one, which produced a more "artisinal" cake. Here's the difference:
I also found the eggnog pound cakes came out of the aluminum pans easier - just pull the edges of the pan away from the cake and pop it out!
- Microwave Peanut Brittle
- Homemade Marshmallows
- Hickory Almond Stuffed Dates
- Cheddar Wafers
- Holiday Sausage Balls
- No-Alcohol Winter Tomato Apertif
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!
Eggnog Pound Cake
- Hand mixer
- Four 5¾" x 3¼"-inch mini loafpans or one 9" x 5"-inch loafpan
Pound Cake Ingredients
- 2 tablespoons oil (to grease pans)
- 1 16-ounce pound cake mix
- 2 large eggs , whole
- 1 cup eggnog
- 1 teaspoon nutmeg , ground
- 1 cup confectioner's sugar (powdered sugar)
- ¼ cup eggnog
- Grease the baking pans
- Preheat oven to 350ºF
- Add pound cake mix, ¾ cup eggnog, ½ teaspoon nutmeg and eggs to large mixing bowl
- Use hand mixer on medium speed and mix 3-4 minutes until ingredients are well-combined
- Spoon batter evenly into four mini loafpans; shake pans to flatted batter
- Bake @350ºF for 30-minutes or until toothpick comes out clean
- Remove warm cakes from pans; allow to cool a little; make the glaze
- Sift powdered sugar
- Combine powdered sugar and ¼ cup eggnog in bowl;
- Drizzle over semi-warm pound cakes
- Lightly sprinkle remaining nutmeg over cakes and serve
- Metal pans produce a smoother more finished cake
- Aluminum produce a more "artisinal" cake