This dense and flavorful cake is made with creamy eggnog in the batter and on the sweet glaze. It is delicious served at holiday brunches or as a Christmas dessert,
Welcome to #ChristmasSweetsWeek 2019!
What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!!
Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more!
Follow along on social media with our #ChristmasSweetsWeek hashtag.
Eggnog Pound Cake
For the pound cake:
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1 cup eggnog
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/8 tsp salt and cracked black pepper to taste
- 1 tsp nutmeg (or sub cinnamon) divided
For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp eggnog
- Preheat oven to 350 degrees,
- In a medium bowl add flour, baking powder, salt, and 1/2 tsp nutmeg. Mix well and set aside.
- In a large mixing bowl add butter and sugar. Cream together until smooth on medium speed.
- Add eggs and vanilla, letting them completely mix in.
- Finally, add eggnog.
- Now slowly pour in dry mix until well incorporated.
- Grease a loaf pan.
- Pour batter into the pan and smooth the top.
- Bake for 50 minutes or until cooked through.
- Let cool slightly then remove from pan and cool completely on a wire rack.
- Once cooled mix together powdered sugar and 2 tbsp egg nog in a bowl to make a glaze.
- Drizzle on top of the pound cake and sprinkle on remaining 1/2 tsp nutmeg.
- Once the glaze is set, slice and serve.
I use one cup of eggnog for the cake and another couple tablespoons for the glaze.
Add butter and sugar to a large mixing bowl and mix until smooth.
Add eggs, vanilla, and eggnog to the batter.
Mix until combined.
Add dry ingredients: flour, baking powder, salt, and nutmeg to a seperate bowl and stir.
Now slowly pour in the dry ingredients to the batter until combined.
Pour batter into a greased loaf pan.
Bake at 350 degrees for 30 minutes.
Mix together powdered sugar and 2 tbsp eggnog to make a glaze.
Once the cake is completely cooled on a rack, drizzle the glaze on top then sprinkle with remaining nutmeg.
Once the glaze is set, slice and serve.
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
Christmas Cranberry Cocktail from Hezzi-D’s Books and Cooks
Eggnog White Russian from Cheese Curd In Paradise
Gingerbread White Russian from The Redhead Baker
Hot Apple Cider Buttered Rum from Love and Confections
Slow Cooker Hot Chocolate from Palatable Pastime
Christmas Pastries and Desserts:
Candy Cane Blossoms from Blogghetti
Cherry Pie Bars from YumGoggle
Chocolate Peppermint Swirl Pound Cake from Karen’s Kitchen Stories
Christmas Skillet Cookie from Katie’s Cucina
Eggnog Pound Cake from For the Love of Food
Gingerbread Latte Layer Cake from Love and Confections