Spiced Eggnog Pound Cake

Slices of eggnog pound cake on a platter.

Eggnog Pound Cake is the perfect holiday dessert. You'll love each slice of this dense and flavorful cake with hints of nutmeg and cinnamon with a simple sweet eggnog glaze dripping from it.

Course Dessert

Cuisine American

Keyword bundt cake, eggnog, pumpkin pound cake

Prep Time 15

Cook Time 1 15

Servings

Calories 579kcal

Author Wendie Williams

Equipment

1 Bundt Pan

Ingredients

3 cups all-purpose flour Use a spoon to scoop the flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon cinnamon
2 1/2 cups white sugar
1 1/2 cups butter softened
5 eggs room temperature
2 teaspoons vanilla extract
¼ cup spiced rum optional
1 cup eggnog
Icing Ingredients:
1 cup powdered
1-2 tablespoon eggnog

Instructions

Preheat your oven to 325 degrees spray a 10 cup bundt pan with cooking spray and dust with a couple tablespoons of all purpose flour. Dump out any extra flour that is loose.
In a small bowl mix the flour, baking powder, salt, nurtmeg and cinnamon and mix until combined.
In a large bowl add the butter and granulated sugar and using a hand mixed or stand mixer and blend about 3-4 minutes.
Add in the eggs and vanilla and beat for just until combined.
Add ½ of the flour mixture, eggnog and spiced rum (if your using it) and mix until combined then add the other half of the flour mixture and mix until combined.
Spread the batter into the prepared bundt pan and using a spatula smooth out the top.
Place on the middle rack and bake for 80-85 minutes or until a toothpick comes out clean.
Allow the cake to cool for 15 minutes, gently run a butter knife around the edges to loosen and cake that may be stuck. Then place a plate/platter on top and flip the cake over. You can tap on the bundt pan to help release the cake. Remove the pan.
Mix the icing up in a small bowl. You can adjust the liquid to powdered sugar ratio if you want it thicker or on the thinner side.
When the cake is cooled drizzle the icing over the top and let it run down the sides.
Serve!

Notes

You can also lightly grease your pan with butter and then coat it with all purpose flour.

Spoon the flour into the measuring cup and use a knife to level off the top. If you scoop the flour from the container it will be impacted and cause you to use too much flour therefor giving you a dry cake.

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