Decadent Eggnog Pound Cake Recipe for the Holidays
It is with great pleasure that I share with you a recipe for the most delectable, rich and festive Eggnog Pound Cake. As a chef specializing in British cuisine, it is always an exciting task to add a new recipe to my repertoire and this Eggnog Pound Cake has become a firm favourite of mine.
As the holiday season nears, we are all looking for ways to bring some warmth and cosiness into our homes. The smell of freshly baked goods and the sight of a beautifully designed cake on the table can do just that. This Eggnog Pound Cake is sure to leave an impression on your taste buds and guests alike.
This cake is moist and flavourful with a hint of nutmeg and orange zest, married together by the warmth of vanilla and dark rum. The texture is dense, but not too heavy, making it perfect for serving as dessert or simply enjoying with a cup of tea on a chilly afternoon.
Whether you’re hosting a holiday gathering, or simply looking to treat yourself to something special, this easy-to-follow recipe will yield incredible results every time. So put on your apron, preheat your oven and let’s get baking!
Why You’ll Love This Recipe
Allow me to convince you that you’ll surely fall in love with this recipe for Eggnog Pound Cake! Picture this: a moist and buttery pound cake infused with the flavors of nutmeg, orange zest, and vanilla, enhanced by eggnog’s rich and creamy taste. And if that wasn’t enough, it’s topped with a mouth-watering homemade eggnog glaze that elevates the dessert from simply indulgent to heavenly!
But what makes this recipe truly stand out? It’s versatility! It can be served warm or at room temperature throughout the year – such a cake doesn’t belong solely to the holiday season. Not to mention, it goes incredibly well with an after-dinner coffee or tea as an afternoon snack. The addition of rum gives the cake a warm and inviting aroma and flavor, making it perfect for an adults-only soirée or winter party.
Moreover, you don’t have to be an experienced chef to pull this off – this recipe is incredibly easy to follow, even for novice bakers! The ingredients list is straightforward and concise – flour, sugar, butter, eggs, eggnog, baking powder, nutmeg, salt. You won’t need many variations or alternatives as every bite of this cake will leave you wanting more.
So why not make this lovely combination of flavors yours and create unforgettable memories with friends and family? I dare say you won’t find yourself disappointed!
Ingredient List
Before you begin, gather all the ingredients you will need. Here’s a list of everything you’ll need to make this delicious and festive Eggnog Pound Cake Recipe:
Cake Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon nutmeg, ground
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup dark rum
- 1/2 cup eggnog
- Zest of one orange
Dried Fruit Mixture:
- 3/4 cup water
- 3/4 cup dark rum
- 2 cups mixed dried fruit (currants, cranberries, raisins)
Eggnog Glaze:
- 2 cups powdered sugar
- Nutmeg, ground
- Eggnog (to desired consistency)
The Recipe How-To
Now let’s get into the nitty-gritty of making the Eggnog Pound Cake! Here are the step-by-step instructions for making this delicious cake.
Preparing the Cake Batter
Step 1: Mixing the Dry Ingredients
Begin by whisking together 3 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a medium-sized bowl. Be sure to sift your flour for best results.
Step 2: Mixing the Wet Ingredients
In a separate bowl, beat together 2 sticks (1 cup) of unsalted butter and 3 cups of granulated sugar until light and fluffy. Add in 5 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract and 1 teaspoon of ground nutmeg until combined.
Step 3: Combining Wet and Dry Ingredients
Alternate between adding the dry ingredient mixture and 2 cups of eggnog, beginning and ending with the dry ingredients. Make sure to mix each addition until just combined. Don’t overmix!
Baking the Cake
Step 4: Prepping the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.
Step 5: Pouring the Batter
Pour your cake mixture into the prepared pan(s) until they’re around two-thirds full.
Step 6: Baking Time
Bake for roughly an hour, depending on your oven’s heat level. You can tell when it’s done by inserting a toothpick into the center. If it comes out clean, then it’s good to go!
Decorating Your Eggnog Pound Cake
Once your cake is baked and cooled, you can make an eggnog glaze by combining 1/2 cup of eggnog, 4 tablespoons of unsalted butter, and a pinch of nutmeg in a small saucepan over medium heat. Cook until thoroughly combined, then drizzle the mixture over the top of the cake. You can also dust it with some powdered sugar for extra sweetness.
Serving Your Eggnog Pound Cake
This dessert pairs perfectly with a cup of coffee or even some homemade eggnog (maybe spiked with a little rum?)! This pound cake also makes for a lovely holiday gift.
Now that you know how to make this delightful eggnog pound cake, it’s time to get baking! Happy holidays and bon appetit!
Substitutions and Variations
My dear readers, if you are feeling adventurous and wish to put your own twist on this classic Eggnog Pound Cake recipe, I must tell you that the possibilities are endless. Here are a few substitution and variation suggestions that you may consider:
1. Spiced Rum: If you wish to add a more dramatic, warm and exotic flavor to the Eggnog Pound Cake, try substituting dark rum with spiced rum in the recipe. The delightful combination of rum with spices like cinnamon, cloves and nutmeg will transport your taste buds to a whole new world.
2. Fruits: The addition of dried currants, cranberries or raisins can make this cake all the more exciting for fruit lovers out there.
3. Nut-Free: If allergies get in the way of enjoying the delightful flavors of this amazing cake, no need to fret! You can substitute nutmeg with some cinnamon or vanilla extract in the recipe.
4. Gluten-Free: Those following gluten-free diets need not shy away from this dessert either! Simply substitute all-purpose flour with a gluten-free flour blend and enjoy!
5. Eggnog Bundt Cake: Instead of baking this as a regular pound cake, you could also try baking this in a bundt pan for a more festive and visually appealing Eggnog Bundt Cake.
My dear readers, there are so many ways you can make this recipe your own. Think outside the box and let your creativity flourish!
Serving and Pairing
This eggnog pound cake is a rich and indulgent dessert that is perfect for special occasions or Christmas celebrations. Serve it warm or at room temperature, sliced into thick wedges, with a dollop of whipped cream on top for an extra indulgent touch.
To take your serving game up a notch, why not try pairing it with a delicious homemade eggnog or spiked eggnog made with dark rum or bourbon? The flavors will complement each other perfectly and create a truly decadent experience.
If you want to balance out the richness of the cake, consider serving it with a simple vanilla ice cream or fresh strawberries for a refreshing contrast. You could also try pairing it with a strong cup of coffee or tea to lighten up the heavy flavors.
This eggnog pound cake is also perfect to bring to potlucks or family gatherings as it’s easy to transport and can be served at room temperature. Dust the top with some powdered sugar before slicing and serving for an elegant presentation.
No matter how you choose to serve or pair this delightful dessert, your guests are sure to be impressed and satisfied by the warm and comforting flavors of nutmeg, rum, and eggnog in every bite.
Make-Ahead, Storing and Reheating
My dear readers, nothing brings more joy than enjoying a slice of freshly baked Eggnog Pound Cake Recipe, but fret not if you have leftovers, for I have some tips to keep your cake as moist and delicious as the day you baked it.
To make this preparation ahead of time, simply bake the cake, let cool to room temperature then tightly wrap with plastic wrap and foil. You may refrigerate for up to 3 days or freeze for up to 3 months.
Do note that if you plan to refrigerate the pound cake, let it rest for about an hour at room temperature before slicing and serving. Additionally, please refrain from removing the wrapping prematurely as this will cause the cake to dry out.
For those eager to reheat their Eggnog Pound Cake Recipe or leftover portions from the fridge/freezer, I recommend slicing your desired portion(s), laying them flat on a microwave-safe plate and warming in 10-second increments until heated through. Alternatively, place them in an oven preheated to 350°F (180°C) for about 5-7 minutes.
When storing the cake in the refrigerator or freezer, make sure it’s stored away from strong-smelling foods as it may absorb other aromas.
Should you desire an added punch of flavor when serving your Eggnog Pound Cake Recipe, consider adding toppings such as whipped cream, fresh fruit or a sprinkle of powdered sugar. Serve with a cup of homemade eggnog, spiked eggnog or coffee and delight in every delectable bite!
Tips for Perfect Results
To ensure the perfect eggnog pound cake, there are some tips and tricks you need to keep in mind.
Firstly, it is crucial that all of your ingredients are at room temperature. This ensures that they mix together easily, creating a smooth and consistent batter.
Secondly, be sure to sift your dry ingredients, including the flour and baking powder, before adding them to the mixture. This helps eliminate lumps and ensures an even distribution of ingredients throughout the batter.
Next, do not overmix the batter as this can cause your cake to be tough and dense. Mix until just combined and then gently fold in any fruit or zest.
When measuring your flour, it is important to scoop it into a measuring cup using a spoon and then level off with a knife. Do not pack down or shake the cup as this can cause inaccuracies in your measurements.
To prevent your cake from sticking to the pan, be sure to grease it generously with butter and dust it with flour before pouring in the batter. You may also want to use parchment paper for added security.
Whilst baking, do not open the oven door frequently to check on the cake. The sudden changes in temperature can lead to uneven baking and sinking in the middle of the cake.
Finally, let your eggnog pound cake cool completely before removing it from the pan. If you try too soon, it may stick or fall apart.
Follow these tips closely, and you are sure to impress your friends and family with a magnificent eggnog pound cake!
Bottom Line
In conclusion, this Eggnog Pound Cake recipe is a perfect dessert option for any holiday occasion, be it Thanksgiving or Christmas. Its rich texture and subtle flavors that come together in perfect harmony will make you fall in love with it at first bite.
The recipe has been tested thoroughly to ensure that your end product is as close to perfection as possible. The ingredients are easy to find and can even be substituted with other options as per your preference. With a little practice, anyone can master the art of making this cake.
So why not add some spice to your holiday gathering this year with this scrumptious Eggnog Pound Cake? Trust me; once you try it, there will be no going back. This dish could become the pièce de résistance of your next holiday party and make you a star chef in the eyes of your guests.
And most importantly, don’t forget to have fun while baking! Experimenting and trying new things is what cooking is all about, after all. So whip out your apron, turn on some music, and start baking this delicious eggnog pound cake for your loved ones today!
Happy Holidays!
Eggnog Pound Cake Recipe
Ingredients
- 1/2 1/2 cup raisins or 1/2 cup dried cranberries
- 2 tablespoons dark rum or 2 tablespoons water
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg, fresh grated is best
- 1 cup eggnog (store bought)
- 1 teaspoon vanilla
- 1 tablespoon orange zest (grated)
Glaze ingredients
- 3 tablespoons orange juice
- 1 tablespoon dark rum
- 3/4 cup sugar
Instructions
- Soak currents or raisins or cranberries in rum for 15 minutes.
- Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
- Add eggs one at a time, beating well after each addition.
- In separate bowl sift together flour, baking powder, salt and nutmeg.
- Measure eggnog and add vanilla.
- At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
- Fold in orange zest, currants and remaining liquid.
- Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
- Remove from oven and cool upright in the pan on a rack for 10 minutes.
- Prepare glaze blending together oj, sugar and rum.
- Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.