Description
Enjoy a rich and flavorful Eggnog Pound Cake. This cake features a moist texture and delicious eggnog flavor, perfect for the holiday season.
Ingredients
Scale
- Vegetable shortening for greasing
- 3 1/4 cups all-purpose flour, divided
- 1 cup salted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup eggnog, room temperature
- 2 teaspoons vanilla or rum extract
- 1/2 teaspoon nutmeg, optional
- 2 cups powdered sugar
- 4 tablespoons eggnog
- Ground nutmeg for garnish
Instructions
- Grease and flour a 12-cup bundt pan.
- Cream together butter and sugar until fluffy.
- Beat in eggs one at a time.
- Add flour and eggnog alternately, beginning and ending with flour.
- Mix in vanilla or rum extract.
- Pour batter into the bundt pan and smooth the top.
- Bake at 325 F (DO NOT PREHEAT OVEN) for 75-90 minutes, or until a tester comes out clean.
- Cool in the pan for 30 minutes, then invert onto a rack to cool completely.
- Whisk together powdered sugar and eggnog for the icing.
- Spread icing over the cake and dust with nutmeg.
- Serve at room temperature.
Notes
- Store covered at room temperature for up to 3 days.
- Freeze cake (un-iced) wrapped in plastic and foil for up to 3 months. Thaw at room temperature before icing.
- Starting in a cold oven ensures even baking.
- Salted butter is important for this recipe.
- If you do not have a bundt pan, you can divide the batter between two loaf pans.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg