Oh my goodness, let me tell you about my Eggnog Pound Cake – Christmas Edition! There’s just something so magical about the holiday season, and this cake captures all that festive spirit in every bite. Imagine the cozy aroma of nutmeg wafting through your kitchen as it bakes, mingling with the rich, creamy goodness of eggnog. It’s the perfect blend of traditional pound cake with a unique holiday twist that makes it a standout on any dessert table. I remember the first time I made this for a family gathering; it vanished in minutes! Now, it’s become a cherished tradition, with everyone eagerly requesting their slice year after year. Trust me, once you try this cake, it’ll be a staple in your holiday baking, too!
Ingredients for Eggnog Pound Cake – Christmas Edition
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
How to Prepare Eggnog Pound Cake – Christmas Edition
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because a properly heated oven ensures that your cake bakes evenly. While that’s warming up, grab your bundt pan and grease it well with butter or cooking spray. Then, dust it lightly with flour. This will help your cake slide right out once it’s baked, and trust me, you don’t want to risk a stuck cake!
Creaming Butter and Sugar
Now, let’s get to the fun part! In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This should take about 4 to 5 minutes with a hand mixer or stand mixer. You want to incorporate air into the mixture to ensure a light texture in your cake. Just imagine that fluffy goodness—that’s what we’re going for!
Incorporating Eggs and Eggnog
Next, add the eggs one at a time, mixing well after each addition. This is where the magic happens, as each egg helps to create that lush, moist cake we all love. After you’ve added all the eggs, stir in the eggnog, vanilla extract, and almond extract. The combination of these ingredients adds a wonderful holiday flavor that just can’t be beat!
Mixing Dry Ingredients
In another bowl, whisk together the flour, baking powder, salt, and nutmeg. It’s super important to get these dry ingredients mixed well to avoid any pockets of baking powder or salt in your cake. Once they’re combined, gradually add this dry mixture to the wet ingredients, stirring until just combined. Don’t overmix; we want that tender crumb, not a tough cake!
Baking the Cake
Now it’s time to pour that glorious batter into your prepared bundt pan. Spread it out evenly, and then pop it into your preheated oven. Bake for 60-70 minutes, but keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean. Once it’s baked to perfection, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before serving, and trust me, the aroma while it cools is simply irresistible!
Tips for Success with Eggnog Pound Cake – Christmas Edition
Alright, let’s make sure your Eggnog Pound Cake turns out absolutely fabulous! Here are some of my top tips to help you achieve that perfect cake:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them blend together more smoothly, leading to a better texture.
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, and we want that lovely, fluffy result!
- Check for Doneness: Every oven is a little different, so start checking your cake a few minutes before the 60-minute mark. If a toothpick comes out with moist crumbs, it’s ready; if it has wet batter, give it a few more minutes.
- Cool Gradually: Letting the cake sit in the pan for a bit before transferring it to a wire rack helps prevent it from breaking apart. Patience is key here!
- Storage: To keep your cake fresh, store it in an airtight container at room temperature for up to a week. If you want to keep it longer, it freezes beautifully—just wrap it tightly in plastic wrap and foil!
- Flavor Boost: Want to take it up a notch? Consider adding a splash of rum or bourbon to your eggnog for an extra festive kick. Just a little will do the trick!
Follow these tips, and I promise your Eggnog Pound Cake will be a hit at your holiday gatherings. Happy baking!
Why You’ll Love This Recipe
- It’s quick to whip up, so you won’t spend all day in the kitchen!
- Super easy to make, even for beginner bakers—no fancy techniques required!
- The festive flavor of eggnog combined with the classic pound cake makes it a holiday favorite.
- It’s incredibly moist and delicious, perfect for accompanying your favorite holiday drinks.
- This cake looks stunning on any dessert table, making it a showstopper for gatherings.
- You’ll love how it fills your home with warm, inviting aromas while it bakes.
- It’s perfect for sharing with family and friends, creating sweet holiday memories.
Nutritional Information for Eggnog Pound Cake
Here’s an estimated breakdown of the nutritional values for each slice of this delightful Eggnog Pound Cake – Christmas Edition. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this should give you a good idea:
- Calories: 320
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 200mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 18g
- Protein: 4g
So there you have it! This cake is indulgent, but it’s a festive treat worth savoring during the holiday season! Enjoy every delicious bite!
FAQ About Eggnog Pound Cake – Christmas Edition
Alright, let’s dive into some common questions about this delightful Eggnog Pound Cake! I want to make sure you have all the info you need for a successful bake.
Can I use a different type of milk instead of eggnog?
While eggnog adds a special holiday flavor, you can substitute it with a mixture of milk and a bit of nutmeg or cinnamon for a similar taste. Just keep in mind that it won’t have that rich, creamy eggnog flavor!
What if I don’t have almond extract?
No worries! You can simply skip it or replace it with an equal amount of additional vanilla extract. It’ll still taste amazing!
How should I store the cake?
Store your Eggnog Pound Cake in an airtight container at room temperature for up to a week. If you want to keep it longer, it freezes beautifully! Just wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge overnight when you’re ready to enjoy it again.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just make sure it’s completely cooled before wrapping it up. It might even taste better the next day as the flavors meld!
What’s the best way to serve it?
I love serving this cake with a dollop of whipped cream or a light dusting of powdered sugar on top. And if you’re feeling extra festive, drizzle a bit of rum glaze or caramel over it for that added touch!
Can I add mix-ins like nuts or chocolate chips?
Of course! Feel free to add some chopped nuts or even white chocolate chips for a twist! Just be sure to adjust the baking time slightly if you add a lot of extra ingredients, as it may take a bit longer to bake through.
If you have any other questions, don’t hesitate to ask! I’m here to help you make the best Eggnog Pound Cake ever!
Serving Suggestions for Eggnog Pound Cake
Now that you’ve baked this delightful Eggnog Pound Cake, it’s time to think about how to serve it up! Trust me, the right accompaniments can take your cake experience to the next level. I love pairing slices of this cake with a steaming cup of coffee or a warm spiced tea. The flavors just dance together, creating a cozy moment that feels like a warm hug during the holidays!
If you want to add a touch of elegance, a dollop of freshly whipped cream on top is simply divine. You could even sprinkle a bit of nutmeg or cinnamon on the cream for that extra festive flair! And if you’re feeling a little adventurous, a light dusting of powdered sugar can add a lovely sweetness that contrasts beautifully with the cake’s rich flavors.
For those who enjoy a little extra indulgence, consider drizzling a warm caramel sauce or a splash of rum glaze over each slice. It’s a surefire way to impress your guests and elevate your dessert game! Whether you’re serving it at a holiday gathering or enjoying a slice during a quiet evening at home, this cake is sure to bring smiles all around!
Print
Eggnog Pound Cake – Christmas Edition: 7 Festive Delights
- Total Time: 90 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A festive eggnog pound cake perfect for the holiday season.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the eggnog, vanilla extract, and almond extract.
- In another bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to a week.
- This cake can be frozen for up to three months.
- Serve with whipped cream or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Eggnog Pound Cake, Christmas Dessert, Holiday Baking