This delicious loaf of pound cake made with eggnog is a simple yet beautiful holiday dessert!
This holiday eggnog pound cake loaf is easy to make, yet makes a statement on your dessert table!
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Memories of a warm Christmas in my grandmother’s kitchen fill me with nostalgia every time I taste eggnog.
When I was a kid, my grandmother bought eggnog every Christmas. And although I always diluted mine with a bit of milk, it was one of my favorite holiday traditions!
Now as an adult with grown-up tastes buds, I’ve found that the sweetness and spices have only grown more appealing–especially when I make eggnog desserts during the holiday season.
That’s where this eggnog pound cake comes in–it’s a loaf of moist, tender holiday goodness, filled with the flavors of everyone’s favorite Christmas drink.
More Delicious Recipes that Use Eggnog:
Eggnog Loaf Cake
I don’t know about you, but I’m all about loaf cakes, because they’re so much simpler to make than a layer cake.
With this eggnog loaf cake, you can serve it for breakfast as a coffee cake, or it can pull double-duty as a dessert or snack.
It’s super simple to make–just mix up the batter and bake it in a loaf pan–easy peasy!
Serving Suggestions for Pound Cake Made with Eggnog
Add some slices of this pound cake to your holiday cookie tray to give your guests some more options.
You could also drizzle on an eggnog glaze if you want to dress it up a bit. Or keep things simple with a dusting of powdered sugar.
Either way you enjoy it – this will be sure to make friends happy and keep visitors coming back again soon enough.
Plus go ahead and freeze any extra loaves so they’re there when needed (because let’s face it: everyone needs their eggnog fix from time-to-time), or for those times when company drops by unexpectedly.
How to Make Eggnog Pound CAke
It’s really easy to make this simple pound cake with eggnog!
Ingredients You’ll Need:
- Granulated sugar
- Vanilla extract
- Rum extract (optional)
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground nutmeg
- French vanilla instant pudding mix
How to Make It:
Start the batter. First, you’ll cream the butter and sugar together, then add eggs and vanilla extract (and rum extract, if you’re using it!).
Whisk dry ingredients. Next, you’ll whisk the flour, salt, baking powder, cinnamon, nutmeg, and instant pudding mix together in a separate mixing bowl.
Combine ingredients. Alternate adding the flour mixture and the eggnog to the batter, starting and finishing with the flour. The batter will be pretty thick at this point.
Bake. Last, you’ll divide the batter between two loaf pans and bake.
I like to use these pretty loaf pans because they really give the cake such a lovely presentation, but without ANY extra effort!
Once you’ve allowed the cake to cool, you can invert it onto a serving plate. Cut off any rounded top if needed, so it will lay flat.
Then dust with powdered sugar for a “snowy” effect. For this particular fluted pan, I like to slice it into wedges. For a regular loaf pan, standard slices are just fine!
And because these loaves are so pretty, you can easily gift these pound cakes to your neighbors, coworkers, teachers, or friends!
Notes and Adaptations:
- You can make and freeze this pound cake ahead of time. Make sure the loaf cakes are completely cool, then double-wrap well with plastic wrap before freezing.
- Feel free to top with an eggnog glaze if you want to dress the cake up a little bit, such as the one used on this eggnog bundt cake.
- You can add a teaspoon of rum extract to the batter if you’d like, but it is totally optional.
- 1 cup butter (unsalted), softened to room temperature
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- Optional: 1 tsp rum extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3.4-oz french vanilla instant pudding mix
- 1 cup eggnog
- Grease two 8x4" loaf pans and preheat oven to 350F. If you're using fluted pans, I recommend using Baker's Joy spray to ensure the crevices are all coated well.
- Beat butter and sugar together in the bowl of a stand mixer until light and fluffy.
- Add eggs, one at a time, mixing well after each one. Add vanilla extract, as well as rum extract (if using). Mix well, scraping down the sides of the bowl as needed.
- In a separate bowl, combine the dry ingredients of flour, salt, baking powder, cinnamon, and nutmeg.
- With your mixer on low speed, alternate between adding the flour mixture and the eggnog to your batter, starting and finishing with the flour mixture.
- Add the batter to the prepared loaf pans, then bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for about 15 minutes, then invert onto a cooling rack to cool completely. If needed, use a sharp knife to cut off domed tops of the loaves so they can be inverted onto a serving plate with the pretty side facing up.
Amount Per Serving Calories 306Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 87mgSodium 226mgCarbohydrates 38gFiber 1gSugar 21gProtein 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.