Eggnog Cake
A delicious pound cake flavored with eggnog, vanilla, and nutmeg topped with an eggnog glaze for a festive treat that's easy to make.
Servings 10
Calories 702
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon salt
- 2½ cups brown sugar packed
- ½ cup granulated sugar
- ¼ teaspoon nutmeg
- 1 cup Butter (2 sticks/8oz) softened
- 5 Eggs at room temperature
- 1 tablespoon Vanilla Extract
- 1½ cups eggnog at room temperature
For the Eggnog Glaze
- 1½ cups powdered sugar sifted
- 1 tablespoon butter melted and cooled
- 4 tablespoons eggnog at room temperature (plus more as needed)
- sprinkles for decoration (optional)
Instructions
- Grease and flour a 12-cup Bundt cake pan (measuring approximately 10 inches in diameter) generously and set aside. Preheat oven to 350°F/176°C.
- Mix the flour, baking powder, and salt in a large bowl and set aside.
- Beat the butter, brown sugar, and granulated sugar in a mixer until fluffy (around 3 minutes).
- Combine the wet ingredients in a separate bowl.
- Add the wet ingredients to the butter mixture and mix until combined, then add the flour mixture by hand until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are thoroughly combined. The batter will be thick.
- In a conventional oven, bake the cake for 55 - 65 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes, then turn it onto a wire rack and let it cool completely before serving.
For the Eggnog Glaze:
- Mix the sugar, butter, and eggnog until smooth. Add more eggnog, a tablespoon at a time, until it reaches your desired thickness.
- Spoon onto the cooled cake and decorate with sprinkles.
Notes
- This cake is best served on the day it is baked. It will start to dry out thereafter,
- Cream the butter and sugar together until the mixture is pale in color and creamy to the touch. This process should take at least 3 minutes with a mixer to ensure that all ingredients are properly combined.
- Combine wet and dry ingredients separately before adding them, and mix the flour by hand. This will help prevent overmixing.
- Ensure thoroughly grease the Bundt cake pan so the cake doesn’t stick.
- Wait until the eggnog is at room temperature before adding it to the batter or the glaze. This will ensure that it mixes smoothly.
- Check on your cake after 50 minutes of baking. A cake tester should come out clean when inserted into the center of the cake.
- Let the cake cool completely before you glaze it. Otherwise, the glaze will run off.
Nutrition
Calories: 702 | Carbohydrates: 115g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 460mg | Potassium: 306mg | Fiber: 1g | Sugar: 85g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 3mg