Eggnog Pound Cake

Annie,Annie's Eats

This year, I’m all about simplicity. That’s where this eggnog pound cake comes in. It’s easy as can be, as most pound cakes are, but the recipe multiplies well so you can make a large batch to share with lots of people. No rolling or cutting cookies, no fancy icing necessary – just a festive, seasonal eggnog pound cake (with a touch of rum or bourbon if you like.) Here’s to making the most of the holiday season instead of stressing about it!

Eggnog Pound Cake
By Annie
Makes 3 mini loaves or 6 small round cakes


1 cup plus 2 tablespoons granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
3 large eggs
¾ teaspoon salt
¼ teaspoon ground nutmeg
1¾ cups plus 2 tablespoons all-purpose flour
½ cup eggnog
2 teaspoons vanilla extract
For the glaze:
½ cup confectioners’ sugar
3-4 teaspoons eggnog*


Preheat oven to 350˚F. Lightly butter mini loaf pans (or small pannetone cups). In bowl of electric mixer, combine sugar and butter and whip on medium-high speed until light and fluffy, 2-3 minutes. Blend in eggs one at a time, scraping down bowl as needed. In separate medium bowl, combine salt, nutmeg and flour. Whisk to blend. With mixer on low speed, blend in half of dry ingredients just until incorporated. Add in eggnog and vanilla. Blend in remaining dry ingredients, again mixing just until incorporated.

Divide batter evenly between prepared pans (or paper cups) and place on baking sheet. Bake until golden and just set, 35-40 minutes.

Remove to wire rack and let cool.

Meanwhile, combine confectioners’ sugar and eggnog in bowl and whisk until glaze forms. Adjust thickness as needed with additional confectioners’ sugar or eggnog. Drizzle over the warm cakes.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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