Spiced Eggnog Pound Cake

Name: Spiced Eggnog Pound Cake
Yield: 16 servings
Ingredients: 1 cup butter, softened; 3 cups granulated sugar; 6 large eggs; 3 cups sifted cake flour; ¾ teaspoon baking powder; ½ teaspoon salt; 1 cup refrigerated or canned eggnog; 2 teaspoons vanilla extract; 2 tablespoons brandy (optional); 1 teaspoon ground cinnamon; ¾ teaspoon freshly grated nutmeg; ½ teaspoon ground allspice; ¼ teaspoon ground cloves; Powdered sugar; 1 cup sifted powdered sugar; 2 tablespoons plus 1 teaspoon whipping cream

11 Ratings
7 Reviews

Eggnog not’s just for sipping: Use it to add extra richness and flavor to a holiday bundt cake.

Recipe by Oxmoor House June 2005

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Recipe Summary

Yield:

16 servings

Directions

Step 1
Generously grease and flour a 12-cup Bundt pan; set aside.

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Step 2
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Step 3
Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and, if desired, brandy.
Step 4
Pour half of batter into prepared pan. Stir cinnamon and next 3 ingredients into remaining batter. Spoon spice batter over plain batter. Swirl batters together, using a knife.
Step 5
Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool on wire rack.
Step 6
Place cake on a cake plate; dust with powdered sugar.
Step 7
Combine 1 cup powdered sugar and whipping cream, stirring until smooth. Drizzle glaze over cake.

Source

Christmas with Southern Living, 2005

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CoffeeQueen

12/07/2017

I made this cake as a trial run for our Christmas celebration and it was DELICIOUS!!! I will be making it again on the big day! It has a nice, slightly detectable eggnog taste. Even my non-eggnog liking kid liked this cake! I thought the spices were a bit subltle so when I make it again I will increase them a tad. I have homemade vanilla made with brandy so I just used 2 tablespoons of that instead of vanilla and the optional brandy. The batter tasted and smelled pretty strong but it mellowed out quite a bit after it baked. Thanks to other reviews I used eggnog in the icing instead of the cream.

carmelita

08/22/2012

This was a very delicious cake. Perfect for gift giving during the holidays. The cake was dense and not too sweet. The eggnog flavor was not overpowering - I would have liked to taste more of it - but I opted for a glass of eggnog while eating the cake :) Oh, I like kflister's idea of adding eggnog to the icing - that will oomph up the flavor, thank you !

mamacooking21

12/19/2011

I will try this for the first time at work. I want to see what coworker thank since I dont really have time to shop this will be something that I can spread around. I am going to give it 3 stars for now but I will let you know how it turns out.

mkumpe

03/09/2011

This cake was delicious! Nice subtle flavors!

kflister

01/10/2011

I did everything that the recipe called for ,but I did add toasted pecans to the cinnamon,nutmeg cloves. I did not use the alspice. I am making another one to freeze to use later while I still have eggnog left. I used the eggnog with the powdered sugar for the icing.

SMSfromNC

12/24/2008

Yummiest holiday cake I've ever made! Huge hit at our annual open house for 2 years. Takes a little time but well worth it.....and lasts for several days....if you have any left after the party! It's now on my holiday staples list!

NaplesGal

11/11/2008

People who like a lot of spices would probably like this cake, but I found the spices overwhelming. I will probably try this recipe again without the spices, as just an eggnog poundcake, because I do like eggnog! This cake does have a nice texture, but it just wasn't one that appealed to my personal taste.

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