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.
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The chilly holiday season is just the time to enjoy anything with eggnog flavor, like these Eggnog Muffins with a Rum Glaze. This eggnog bundt cake would look beautiful alongside your holiday dessert table with your festive Oreo Dipped Christmas Cookies, fun-decorated M&M Christmas Cookie Bars, and these adorable Christmas Tree Cupcakes.
Why you should make this eggnog pound cake
If you’re a fan of eggnog anything, you’re going to love this cake, especially during the Christmas season with the dripping eggnog icing!
The best thing about this eggnog cake recipe is that it goes great with a cup of hot chocolate as a dessert but could also be served with a mug of hot coffee in the morning at breakfast or brunch, without judgment!
Let’s gather the ingredients
- All purpose flour: I have only tested this recipe using all-purpose flour.
- Baking powder, and salt
- Spices: ground nutmeg, cinnamon,
- Granulated sugar
- Powdered sugar: For the icing
- Butter: Unsalted butter is always recommended
- Eggnog: Found in the dairy section.
- Eggs
- Vanilla extract
- Spiced rum: Optional but adds deep flavor.
How to make eggnog pound cake
- Step 1: Lightly spray a bundt cake with cooking spray or grease with butter and dust with flour. Dump any excess flour before setting aside.
- Step 2: Wisk flour, baking powder, salt, nutmeg and cinnamon in a bowl and mix until combined.
- Step 3: Add softened butter and sugar to a large bowl and use an electric mixer to blend until just mixed.
- Step 4: Add eggs and vanilla and mix with a hand mixer until combined.
- Step 5: Transfer half the dry ingredients, eggnog, and optional rum to the wet ingredients and mix until combined. Add the rest of the flour mixture and continue to mix.
- Step 6: Pour cake batter in the prepped pan and smooth it out with a rubber spatula. Before baking and cooling the cake.
- Step 7: Place a plate on top of the cake and flip the pan over so the cake can be released from the pan. Gently tap the bundt pan if needed.
- Step 8: In a small bowl, mix the powdered sugar and eggnog until you get it to your desired consistency, adjust the eggnog or powdered sugar quantities as necessary. Drizzle eggnog glaze on top of pound cake and let it run down the sides for the perfect pound cake.
Recipe Tips
- For best results, wait to slice the cake until ready to serve. A whole cake stays moist rather than trying to store slices of cake.
- Be sure to let the cake cool completely before adding the glaze or it will melt right off.
- If keeping leftovers for a short time, you can store them at room temperature by wrapping the cake in plastic wrap, aluminum foil, or in an airtight container. It should keep for 2-3 days.
- Keep leftover cake longer by storing in the refrigerator for up to a week.
- You can freeze this pound cake by transferring it to a freezer-safe container and freezing the leftover cake for up to 3 months. Let the cake thaw in the fridge overnight before removing to bring to room temp before serving. I also recommend freezing this cake without the glaze if you can avoid doing so. Then, I’d recommend making fresh glaze when ready to enjoy the pound cake again.
- If you don’t want to use the optional spiced rum, you could use some rum extract to attempt to still get that delicious flavor.
