Eggnog Pound Cake
Servings 12
Calories 598kcal
Ingredients
- 1 1/2 cups unsalted butter (3 sticks, softened)
- 3 cups sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup prepared eggnog
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons prepared eggnog
Instructions
- Preheat the oven to 325°F and lightly coat a 12 to 15-cup Bundt pan with baking nonstick cooking spray with flour or grease and flour it.
- In a large bowl with a hand mixer or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla and mix well.
- In another bowl, whisk together the flour, baking powder, salt, and nutmeg. Add the flour and eggnog alternately, beginning and ending with flour, mix well after each addition.
- Pour the batter into the prepared pan, being cautious not to fill the pan more than 3/4 of the way full, and bake for 55 to 65 minutes or until golden brown, just starting to pull away from the edges of the pan, and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then invert over a platter and turn out. Allow to cool before drizzling with the glaze.
For the glaze:
- To make the glaze, combine the powdered sugar and the 2 tablespoons of eggnog in a small bowl and mix well. Drizzle over the cake.
Nutrition
Calories: 598kcal | Carbohydrates: 86g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 211mg | Potassium: 107mg | Fiber: 1g | Sugar: 62g | Vitamin A: 857IU | Vitamin C: 0.4mg | Calcium: 92mg | Iron: 2mg
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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